Mar's Dill Pickles
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Yields:
-
8 Quarts
- Serves:
- 64
ingredients
- 8 lbs pickling cucumbers
- 4 cups white vinegar
- 12 cups water
- 2⁄3 cup pickling salt
- 16 garlic cloves
- 8 sprigs fresh dill weed
- 8 sprigs fresh dill, heads
directions
- 1. Clean cucumbers and place in large icey water bath for a couple hours to not more that 6 hours to ensure crispy pickles, keeping your ice refreshed as needed.
- 2. Sterilize 8 quart jars and canning lids in boiling water for 10 to 12 minutes.
- 3. Combine viegar, water and pickling salt in a large pot over medium-high heat, bring to full boil.
- 4. In each jar, place at least to garlic cloves, one head of dill, then proceed to fill the jar with the cucumbers. Top off the jar with a sprig of dill weed and fill jars to the top with the hot brine. Be sure to wipe the rims of the jars clean. Seal jars with lids.
- 5. Process your cucumbers in boilin water bath for 15 minutes.
- 6. Let cool and then store your pickles for 8 weeks prior to opening and eating. ENJOY!
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Hey all you foodies! I am from North Dakota, but have an unending appetite for traveling to discover new culinary adventures! This recipe site is the best on the internet that I have found! My husband and I are constantly on this site looking to see what new has been added and also at least one meal a day (or variations of it)come from this site. I am an untrained, but very enthusiastic home chef. My husband however, is the real chef...(i tell everyone that I am the luckiest wife out there), he can usually take a recipe from great to spectacular! My son is soon to follow in his foot steps, they spend a lot of father/son time in the kitchen coming up with recipes that will please mom. Happy cooking!