Clara's Dill Pickles

An old family recipe from my husband's aunt Clara. If you blanch the garlic first it won't turn blue or green from the vinegar, as can sometimes happen. The recipe is easily divided for fewer jars, see note at end. If fresh dill is not available, dill seed may be substituted. A small hot red chile can be added to each jar. UPDATE: PLEASE BE ADVISED THAT THIS IS AN HEIRLOOM RECIPE AND IS NOT CONSIDERED SAFE FOR WATER BATH CANNING BY CURRENT USDA STANDARDS. Current standards require a 1:1 ratio of vinegar to water. Although I have never had a problem with them, I feel it is necessary and ethical to add this information, as this website does not allow anyone to remove any of their recipes once they have been posted, which I find highly UN-ethical when the public safety could be an issue. These pickles could be kept under refrigeration instead of processed in a boiling water bath. A higher vinegar to water ratio could also be used.

• Ready In: 1 hr 5 mins
• Yields: 10 quarts

Ingredients

•  unwaxed pickling cucumbers to fit ten quart  jar
• 20  heads fresh dill
• 10  garlic cloves, peeled

• Brine

• 5  quarts water
• 1  quart white vinegar
• 1  cup pickling salt

Directions

1. Pack cucumbers in clean quart jars with 2 heads dill (and an optional clove of garlic) in each.
2. Pour in boiling hot brine leaving ½ inch head space (1/4 inch if storing under refrigeration without processing).
3. Process in boiling water bath 20 minutes if pickles are not to be stored in the refrigerator.
4. Note: For 2 quarts of cucumbers, use 1 quart of water, 6 1/2 fluid ounces of vinegar, and 3 tablespoons of salt. For 5 quarts of cucumbers, use 2 1/2 quarts of water, 2 cups vinegar, 1/2 cup salt. For 7 quarts of cucumbers, use 3 1/2 quart water, 22 1/2 ounces vinegar, and 1/2 cup plus 2 tablespoons of salt.