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Garlic-Dill Pickles (cold pack)

July 23, 2003

  • 10 pounds pickling cucumbers, fresh-picked

  • 2 bunches fresh dill, uncut

  • 10 cloves garlic, peeled

  • 5 bay leaves

  • 1 cup 5-percent acid-strength white vinegar

  • 3/4 cup kosher salt or canning/pickling salt

  • 1 gallon water

  • 3 tablespoons pickling spices

  • 5 quart jars with lids


Put water on to boil for hot-water bath. Wash and drain cucumbers. Cut blossom end off. Slice vertically or leave whole. Put 1 bay leaf, 2 cloves garlic and fresh dill to taste in bottom of each jar. Pack cucumbers tightly into each jar. Bring water, salt, vinegar and pickling spices to a boil. Ladle into jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Place filled jars in hot-water bath for 15 minutes. Remove and allow to cool 24 hours. Remove rings and store in a cool, dark place.

Makes 5 quarts.

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