Prep 45 mins
Cook 20 mins
An old family recipe from my husband's aunt Clara. If you blanch the garlic first it won't turn blue or green from the vinegar, as can sometimes happen. The recipe is easily divided for fewer jars, see note at end. If fresh dill is not available, dill seed may be substituted. A small hot red chile can be added to each jar.
- unwaxed pickling cucumbers to fit ten quart jar
- 20 heads fresh dill
- 10 garlic cloves, peeled
- 5 quarts water
- 1 quart white vinegar
- 1 cup pickling salt
- Pack cucumbers in clean quart jars with 2 heads dill (and an optional clove of garlic) in each.
- Pour in boiling hot brine leaving ½ inch head space (1/4 inch if storing under refrigeration without processing).
- Process in boiling water bath 20 minutes if pickles are not to be stored in the refrigerator.
- Note: For 2 quarts of cucumbers, use 1 quart of water, 6 1/2 fluid ounces of vinegar, and 3 tablespoons of salt. For 5 quarts of cucumbers, use 2 1/2 quarts of water, 2 cups vinegar, 1/2 cup salt. For 7 quarts of cucumbers, use 3 1/2 quart water, 22 1/2 ounces vinegar, and 1/2 cup plus 2 tablespoons of salt.