Kelly's Garlic Dill Pickles

Submitted by Wildflour

"I haven't made these in years! Just came across my recipe that I thought I'd lost for sure, so putting it here for safe keeping this time! Since I haven't made them in so long, if you see a mistake in my directions, please give me a head's up. My recipe is very tattered and I didn't write down any of the directions. But they're VERY simple to make. (*I've always stored them in the fridge, so I don't know if they'd can well or not.) Hope you try them! NOTE: Zaar is not accepting my recipe without an amount of cucumbers. The amount I have added is just a guess, so just fill your jar with as many that will fit nicely."

 

• Ready In: 20mins
• Ingredients: 7
• Yields: 1 gallon

ingredients

• 2 -3 lbs fresh pickling cucumbers
• 2 quarts water
• 1 cup vinegar
• 1⁄2 cup salt
• 5 -8 garlic cloves, chopped
• 5 heads dill
• 2 tablespoons pickling spices, by the canning supplies for pickles

directions

1. Bring to a rolling boil the water, vinegar and salt.
2. Set aside to cool.
3. Meanwhile, place small pickling cucumbers into jar. *I never measure or counted them, sorry. I just used what I had.
4. Pour cooled vinegar-water over pickles.
5. Add chopped garlic, pickling spice and dill heads. (Poke dill down in so it is covered with the water.) You should have about a 1/2" of head space at the top. Spoon a little of the liquid out if you don't.
6. Place on lid and let set for 3 days.
7. Remove dill if you wish and place in fridge to chill.
8. Store in fridge.