Prep 30 mins
Cook 10 mins
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.
- Mix water, vinegar and both measures of salt in Dutch oven; heat to boiling.
- Place a dill head, onion slice, and 2 garlic cloves in each of 6 hot quart jars.
- Pack cukes in jars, leaving 1/2-inch head space. Cover with boiling brine, still leaving 1/2-inch head space.
- Wipe jar rims, seal, and process in boiling water bath for 10 minutes.