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Garlic Dill Pickles

Garlic Dill Pickles

Zesty dill pickles with garlic are great by themselves or on burgers or sandwiches!
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Prep Time 13 hours 20 minutes
Total Time 12 hours 15 minutes
Course Condiment

Ingredients
  

  • 8 pounds cucumbers
  • 1 1/4 cup pickling salt
  • 4 cups white vinegar
  • 2 cups apple cider vinegar
  • 1/4 cup sugar
  • 8 cups water
  • 9 tsp whole mustard seed
  • 9 - 14 dill flower heads or 1 1/2 tsps dill seed per pint jar
  • 9 cloves garlic
  • 7-9 pint jars

Instructions
 

  • Wash cucumbers. Cut off the blossom ends and discard. Leave a small amount of stem. Slice or quarter into spears and place in a large bowl.
  • Sprinkle 3/4 cup pickling salt over cukes and stir to coat. Refrigerate and stir occasionally for 12 hours.
  • Fill your water bath canner about 3/4 full with water, place on stove and turn to high.
  • Clean your canning jars and place in the canner. Boil for 20 minutes to sterilize. While jars are boiling, finish preparing your cucumbers.
  • Rinse and drain cucumbers. 
  • Combine vinegar, 1/2 cup pickling salt, sugar, and 8 cups water in a stainless steel pan. Heat to boiling.
  • While you are waiting for the solution to boil, prepare your canning lids according to the manufacturer’s directions.
  • Put 1 to 1 1/2 heads of dill in the bottom of each jar, add 1 clove of garlic and 1 tsp of mustard seeds.
  • Fill jars with your prepared cucumbers, then ladle the boiling brine solution into each jar. Leave 1/2 inch headspace. Work quickly so that brine solution does not cool. (If there is a big difference in temperature between contents of jars and the boiling water bath, jars may crack when placed in the canner.)
  • Wipe jar top with a clean, damp cloth. Top with lid and screw on the metal band.
  • Place in water bath and process. (For up to 1000 ft in elevation – 10 minutes, 1001-6000 – 15 minutes, over 6000 – 20 minutes)
  • Remove jars from water bath with a jar lifter. Place on a towel on your counter and allow to cool out of drafts.
  • When jars are cool, check to make sure they sealed. If the jar sealed, it will not push up and down in the center.
  • Remove metal bands and wash jars.
  • Store in a cool dry place out of direct light. Any jars that did not seal need to be stored in the refrigerator and used in 2 or 3 weeks. Let your sealed jars sit for a couple of weeks for the flavors to develop.

Notes

You may substitute about 1 1/2 teaspoons of crushed garlic in place of whole cloves. 
Keyword Pickles