Thursday, July 29, 2010

Garlic Dill Pickles

I've tried different pickle recipes over the years, but the one my family begs for year after year is Garlic Dill Pickles. If you've made pickles in the past and they were soggy or unflavorful don't fret; these turn out every time.

Start with fresh pickling cucumbers. I like to pick them when they are 3-5 inches long. Wash and sort according to size. Cut off sliver of blossom end (opposite end from the stem).

Gather and wash large mouthed quart jars. Place rings and lids in kettle and pour over boiling water. Let set.

You will need fresh garlic cloves, fresh dill, white vinegar, sugar and canning salt.

Put clove of garlic and a few sprigs of dill in jar. I only use the dill heads and about the top 3 inches of stem. I don't know if you can use the whole stem. I'm just sharing how I do it. Then pack tightly with cukes. I leave the smallest ones whole and pack those together. I slice the longer ones lengthwise and pack those together. Pack as tight as you can. Leave a little space on top to add another clove of garlic and a couple more heads of dill. Set aside. I can pickles when I have at least an icecream pail full of cukes. That will yield about 5 qts. pickles. Fill jars until you run out of cukes.

Then to each jar add: 1 Tbsp. canning salt, 1 Tbsp. sugar, 1/2 c. vinegar and fill with tap water (not hot). Put on lids and rings. Gently tip jars until all sugar/salt is dissolved. Place in hot water bath. Cover. Bring to a boil. Turn off heat. Leave alone for about 20 minutes. Remove and place on double layer of towels. Allow to cool without disturbing. Keep out of drafts. Check for seal. Store away for at least 3 weeks, if your family can wait that long.

With these directions I am assuming you know something about canning already. If you need more details please leave a comment and I will respond.

1 comment:

  1. Thanks! I will give it a go in the Antipodean summer :) Australians certainly don't do pickles like Americans!


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