Mar's Dill Pickles
Ready In: 2 hrs 15 mins
Serves: 64
Yields: 8 Quarts
Ingredients
- 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
- 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!
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