Recipe by Marly Deschauer
These Dill Pickles are just simply fabulous! Very simple to make and the taste reward for the 8 week waiting period is unbeleivable! I like to add or subtract garlic as we see fit! Also I usually add a few jalapeno's or habenero's to a few quart's to satisfy our spicy cravings. Please note that it is important to soak your pickling cucumbers in icey water for a couple hours prior to starting the canning procedure. Finally, make sure that your brine is at a full boil when pouring over your cucumbers.
- 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 See How It's Made
- 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!