Randi's Dill Pickles
Ready In: 48 hrs 30 mins
Yields: 4 qhalf quart
Ingredients
- 10 cucumbers, sliced longwise
- 1 large onion, sliced in rings
- 4 -6 garlic cloves
- 5 dill, heads
- 1 tablespoon mustard seeds
- 2 cups white vinegar
- 6 cups water
- 1⁄2 cup salt
- 1 gallon glass container
Directions
- Wash the cucumbers and remove any stems.
- Cut ends off, cut to hot dog condiment size.
- Bring the white vinegar, water, salt and garlic cloves to a boil. Boil for 2 minutes.
- Add dill, mustard seeds and cover pickles with brine. Let sit uncovered on counter for 2 days. Stir occasionally. (Can SUB dry mustard 2T and or dry dill 4T).
- Fish out the garlic cloves, onion rings and dill with a slotted spoon, add equally into each jar while the brine cools slightly.
- Pour the hot brine into the jars and seal.
- Process hot bath or store in Refrigerator.
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