Garlic dill pickles

8 pints

Ingredients

Quantity Ingredient
4 pounds Pickling cucumbers (3-4 in)
6 cups Water
4½ cup Apple cider vinegar
6 tablespoons Pickling salt
¾ teaspoon Crushed red pepper (opt)
16 eaches Clove of garlic - split
16 eaches Head of fresh dill

Directions

Wash cucumbers and remove 1/16 inch from blossom end. In a 3 quart saucepan, combine water, vinegar, salt, and red pepper. Bring to a boil. Meanwhile, place 2 pieces of garlic and 1 head of dill in each hot pint jar. Firmly pack cucumbers upright in jars, leaving ½ inch head space. Place 2 additional pieces of garlic and 1 head of dill on top of cucumbers. Immediately pour hot vinegar mixture over cucumbers, leaving ½ inch head space. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 10 minutes.

From the Zelienople, Pa News Weekly - 28 Sept 1994 Submitted By JEFF THOMAS On 10-01-94

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