“These Dill Pickles are just simply fabulous! Very simple to make and the taste reward for the 8 week waiting period is unbeleivable! I like to add or subtract garlic as we see fit! Also I usually add a few jalapeno's or habenero's to a few quart's to satisfy our spicy cravings. Please note that it is important to soak your pickling cucumbers in icey water for a couple hours prior to starting the canning procedure. Finally, make sure that your brine is at a full boil when pouring over your cucumbers.”
READY IN:
2hrs 15mins
SERVES:
64
YIELD:
8 Quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Clean cucumbers and place in large icey water bath for a couple hours to not more that 6 hours to ensure crispy pickles, keeping your ice refreshed as needed.
  2. 2. Sterilize 8 quart jars and canning lids in boiling water for 10 to 12 minutes.
  3. 3. Combine viegar, water and pickling salt in a large pot over medium-high heat, bring to full boil.
  4. 4. In each jar, place at least to garlic cloves, one head of dill, then proceed to fill the jar with the cucumbers. Top off the jar with a sprig of dill weed and fill jars to the top with the hot brine. Be sure to wipe the rims of the jars clean. Seal jars with lids.
  5. 5. Process your cucumbers in boilin water bath for 15 minutes.
  6. 6. Let cool and then store your pickles for 8 weeks prior to opening and eating. ENJOY!

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