Classical Garlicy Dill Pickles
A colander full of pickling cucumbers is a delight from the garden! Pickle them while their fresh with this homemade garlic dill pickle recipe.
- Water Bath
- 6-one quart jars, lids and bands
- 8 lbs pickling cucumbers, quartered lengthwise, blossom ends removed 3-5" cucumbers
- 1 cup pickling or fine sea salt
- 5 cups distilled white vinegar
- 4 cups water
- 12 cloves garlic
- ¼ cup sugar
- 18 sprigs fresh dill
- 2 tbls mixed pickling spices
- In a large bowl, toss the cucumbers with ½ cup of salt. Cover with ice water and let sit for at least 8 hours, and up to 12 hours. Drain.
- Combine the white vinegar, water, sugar, and remaining ½ cup salt in a saucepan and bring to a boil, stirring to dissolve the sugars and salt.
- While the vinegar mixture heats, divide the garlic, fresh dill, dill seeds, and mixed pickling spices among six clean hot 1-quart canning jars. Pack in the cucumbers. Pour in the vinegar mixture, leaving ½ inch headspace. Add a rounded ¼ teaspoon of Pickle Crisp (if using) to each jar. Remove air bubbles and seal.
- Process in a boiling water bath for 15 minutes. Let cool undisturbed for 12 hours. Store in a cool, dry place, Do not open for at least 6 weeks to allow the flavors to develop.