Brined Garlic Dill Pickles

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READY IN: 504hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash cucumbers in cold water then dry on rack or wipe dry.
  • Place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
  • Fill the container with cucumbers to within 3-4 inches from top.
  • Place a layer of dill and remaining spices and garlic on top of cucumbers.
  • Thoroughly mix the vinegar, salt and water and pour over the cucumbers.
  • Cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
  • Cover loosely with a towel.
  • Keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
  • Do not stir pickles but make sure they are always covered with brine.
  • If necessary make additional brine using original recipe.
  • In about 3 weeks the cucumbers should be olive green and have a desirable flavor.
  • Any white spots will disappear in processing.
  • Strain the brine before using as it is preferred for the added flavor.
  • Pack pickles firmly into clean, hot quart jars.
  • Add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
  • Adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
  • Cloudiness of brine is typical when the original brine is used as the covering liquid.
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