Very easy garlic dill pickles

1 Servings

Ingredients

Quantity Ingredient
1 quart Distilled white vinegar
¾ cup Pickling or kosher salt
2 quarts Water
⅔ cup Sugar
1½ teaspoon Dill seed
1½ teaspoon Celery seed
30 Black peppercorns
12 Garlic cloves
12 Sprigs fresh dill
5 pounds Small pickling cucumbers

Directions

Sterilize canning jars, lids and screw bands according to manufacturer's directions. Simmer vinegar, salt, water, and sugar in a large non-aluminum saucepan. In ONE STERIZILED JAR AT A TIME, place ¼ teaspon each of the dill and celery seed, 5 peppercorns, 2 cloves of garlic, 2 sprigs fresh dill. Pack jar with WHOLE* cucumbers. Pour hot vinegar mixture into jars, leaving ½" headspace. Cover with lids, screw on bands. Process jars in a large pot of simmering water for 5 minutes; water should cover jars by 1".

Remove jars to a rack to cool. Test seals. Store in a cool, dark place for at least 6 weeks.

* You can slice or quarter cucumbers if you desire.

Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 08:18:04 -0400 From: Laura Hunter <LHunter722@...>

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