Best Ever Dill Pickles
- Ready In:
- 1009hrs
- Ingredients:
- 7
- Yields:
-
6 quarts, approx.
ingredients
- pickling cucumber
- 3785.44 ml water
- 236.59 ml canning salt
- 1419.54 ml vinegar
- 6 head fresh dill, divided
- 14.78 ml alum, divided
- 6 clove peeled garlic, divided
directions
- Wash cucumbers and pack in sterilized quart jars with 1 fresh head of dill, 1/2 tsp powdered alum, and 1 garlic clove.
- Use 2 garlic cloves if they are small.
- Bring water, salt, and vinegar to a boil and pour immediately in jars, leaving 1/2 inch head space.
- Seal with sterile lids and let standin canner of boiling water, (but dont boil them) until cool.
- Let them cure for 6 weeks before using.
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RECIPE SUBMITTED BY
I live in a small town in western colorado and I love to cook. I have 2 children, one is grown and out of the house, the other is in High School.
I love reading, birdwatching, growing pretty flowers, Pearl Jam and Colorado Rockies Baseball.