Garlic Dill Pickles

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 lbs 4" pickling cucumbers
  • 1 large sprig Dill, Fresh
  • 1 large cloves Garlic

• Baking & Spices

  • 1/4 cup Pickling salt

• Oils & Vinegars

  • 2 cups White vinegar

• Liquids

  • 6 cups Water

Found on thislilpiglet.net

Description

Ingredients

• 3 lbs of 4 pickling cucumbers
• 6 cups water
• 2 cups white vinegar
• ¼ cup pickling salt
• 1 large sprig of fresh dill
• 1-2 large cloves of garlic

Directions

• Just prior to beginning, sterilize all jars (about 4 - 1 quart size jars), seal lids and bands by boiling the parts in a large double boiler pot for about 6-8 minutes. Remove jars and lids carefully with a pair of tongs and set to dry on a clean towel or rack.
• Thoroughly wash and scrub the outside of the cucumbers, cutting the stems and blossom ends off.
• In a large pot bring to boil water, vinegar and pickling salt stirring until salt is dissolved and boil for approx 3-5 minutes.
• Pack each of the 4 large mason jars with 1-2 garlic cloves (skins removed), 1 large sprig of dill (2 if smaller) OR 1 tbsp of dried dill seeds and loosely packed cucumbers.
• Fill each jar with the prepared vinegar liquid mixture leaving ½ space from the top of the jar. Wipe jars and rims clean and place sealing lid and tighten bands by hand.
• Place the finished jars submersed to the neck in water in a large double broiler pot, bring to boil for 10 minutes (start timing when water starts boiling).
• Remover jars carefully and cool on wire racks. Let stand at room temperature for 2 weeks before serving. You will hear the sound of a pop when the jars seal. If unsure, press your finger down on the middle of the seal lid. If the seal lid pops up and down, the jar did not seal correctly and will need to be stored in the fridge and used within a month. If the seal lid does not move and is indented slightly, you have achieved a proper seal and jars can be stored in a cool dry place for up to 1 year.