Quick Baby Garlic Dills

"These are one of my favorite pickles, especially now that I use even more garlic than I used to. They're simple to make, and deliciously foolproof. The ingredient amounts are for 1 quart of pickles. To increase, multiply ingredients by the number of quarts desired, up to 7 quarts."
 
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Ready In:
35mins
Ingredients:
8
Yields:
1 quart.
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ingredients

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directions

  • Wash 1 quart, 2 pint or 4 half-pint jars.
  • Keep hot until needed.
  • Prepare lids as manufacturer directs.
  • Thoroughly wash cucumbers, gently scrub off blossom ends (if you don't remove the blossom end, the pickles may become soft during aging).
  • Pack the hot jars with the cucumbers.
  • Add the dill heads, hot pepper, garlic cloves, bay leaf, and pickling salt.
  • Remember to reduce the salt accordingly if using pints or half pints.
  • Pour 1 cup vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints).
  • Fill to 1/2- inch of the top with boiling water.
  • Wipe jar rim with clean cloth, attach lid.
  • Fill and close remaining jars.
  • Process by either low-temperature pasteurization or boiling-water method.
  • Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees).
  • Then, add hot water to a level 1 inch above jars.
  • Heat the water enough to maintain 180 to 185 degrees for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes).
  • Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees during the entire processing time.
  • Temperatures higher than 185 degrees may cause unnecessary softening of pickles.
  • Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes.
  • For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.

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Reviews

  1. I love this recipe from Jan Roberts-Dominguez and the OSU Extension Service. Her title, "Hot Baby Garlic Dills by the Quart" for the recipe does just what you want, be able to make a small batch of tasty, crisp cucumbers. I use chili pepper flakes if I don't have any fresh hot peppers to add. Carefully maintain the water temperature between 180-185 degrees to keep the pickles more crisp! If you have a sous vide device, that would be perfect as you can set it to the exact water temperature you need!
     
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