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Mom's "bc" Pickles

By Swan Valley Tammi

Added September 08, 2006 | Recipe #185296

Categories: Jams and preserves Condiments, etc. Water baths

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Total Time:

Prep Time:

Cook Time:

40 mins

30 mins

10 mins

Swan Valley Tammi's Note:

I believe this is a Betty Crocker recipe (hence the "BC") that my mom has used for years to make the best garlic dill pickles.

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Ingredients:

Yield:

quarts

Units: US | Metric

36 -40 pickling cucumbers (3 to 3-1/2 inches, washed and scrubbed)
7 1/2 cups water
5 cups vinegar (5-6% acidity)
1/2 cup pickling salt
2 tablespoons pickling salt
6 heads fresh dill
6 slices onions, 1/2-inch thick
12 garlic cloves

Directions:

1

Mix water, vinegar and both measures of salt in Dutch oven; heat to boiling.
2

Place a dill head, onion slice, and 2 garlic cloves in each of 6 hot quart jars.
3

Pack cukes in jars, leaving 1/2-inch head space. Cover with boiling brine, still leaving 1/2-inch head space.
4

Wipe jar rims, seal, and process in boiling water bath for 10 minutes.