Prep 20 mins
Cook 15 mins
These are one of my favorite pickles, especially now that I use even more garlic than I used to. They're simple to make, and deliciously foolproof. The ingredient amounts are for 1 quart of pickles. To increase, multiply ingredients by the number of quarts desired, up to 7 quarts.
- 1 quart small pickling cucumber
- 2 heads fresh dill or 2 sprigs dill or 2 tablespoons dill seeds
- 1 fresh hot pepper, halved or 1⁄2 teaspoon dried hot pepper
- 6 cloves garlic, halved
- 1 bay leaf
- 2 teaspoons pickling salt
- 1 cup white vinegar
- boiling water
- Wash 1 quart, 2 pint or 4 half-pint jars.
- Keep hot until needed.
- Prepare lids as manufacturer directs.
- Thoroughly wash cucumbers, gently scrub off blossom ends (if you don't remove the blossom end, the pickles may become soft during aging).
- Pack the hot jars with the cucumbers.
- Add the dill heads, hot pepper, garlic cloves, bay leaf, and pickling salt.
- Remember to reduce the salt accordingly if using pints or half pints.
- Pour 1 cup vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints).
- Fill to 1/2- inch of the top with boiling water.
- Wipe jar rim with clean cloth, attach lid.
- Fill and close remaining jars.
- Process by either low-temperature pasteurization or boiling-water method.
- Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees).
- Then, add hot water to a level 1 inch above jars.
- Heat the water enough to maintain 180 to 185 degrees for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes).
- Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees during the entire processing time.
- Temperatures higher than 185 degrees may cause unnecessary softening of pickles.
- Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes.
- For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.