David's Favorite Dill Pickles
Submitted by mert68
Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve been wanting to try home canning, dill pickles are the place to start. This straightforward recipe uses a basic vinegar-water-salt brine that makes about 8 quarts.
An overnight soak in cold water with a touch of alum keeps the cucumbers extra crisp.
Pack the jars with dill seed and whole garlic cloves, pour the hot brine over top, and seal.
That’s it. In a few weeks you’ll have jars of tangy, garlicky dill pickles that blow anything from the grocery store out of the water.
Kitchen Tips
- Use pickling cucumbers (Kirby type), not slicing cucumbers, for the crunchiest pickles
- Keep garlic cloves whole; they’ll mellow as they sit in the brine
- Make sure jars and lids are sterilized and hot before filling for a proper seal
Ingredients
Directions
Soak whole cucumbers overnight in cold water and ½ teaspoon alum.
Then wash and slice as desired. Pack into hot jars - to each jar add 1½ teaspoon dill seed and add 1 to 3 whole garlic cloves.
Mix vinegar, water, and salt. Boil and pour over cucumbers in hot jars and seal.
Brine will cover about 8 quarts of pickles.
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