Wanda's "to Try" Dill Pickles

"These are really simple to make. If you only have enough cukes for a jar or two, you can make them and save the brine in the refrigerator until you have more to make."
 
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Ready In:
50mins
Ingredients:
7
Yields:
14 quarts
Serves:
48
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ingredients

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directions

  • Bring vinegar, water, salt and garlic to a boil.
  • Meanwhile, scrub cukes.
  • Pack them into clean jars.
  • Place a head or two of dill on top of the cukes. I like a lot of dill. Can use more.
  • Remove the garlic from the brine and place one or two in each jar.
  • Place one pepper in each jar and if you like hotter pickles add 1-2 T crushed red pepper flakes to each jar.
  • Pour liquid into each jar to within 1 inch of top, making sure all cukes are covered.
  • Wipe off rim and tightly screw on lid and ring ( I usually have these in a pan of boiling hot water before I use them).
  • Have the oven preheated to 250 degrees with a cookie sheet on low shelf.
  • Carefully place the jars on the cookie sheet.
  • Leave in oven for 20 minutes.
  • Take out and set in a place away from drafts and leave sit for 24 hours before moving to a cool dry place.

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