Dilly Pickles

Submitted by CountryLady

"This is another canning recipe from my sisiter's mother-in-law, known as the Martha Stewart of the Okanagan!"

 

• Ready In: 40mins
• Ingredients: 5
• Yields: 6 pints

ingredients

• 4 lbs cucumbers (3 - 4 inches long)
• 6 tablespoons pickling salt
• 3 cups white vinegar
• garlic
• fresh dill

directions

1. Scrub cucumbers, rinse well & cut in half.
2. Combine pickling salt & vinegar in a heavy pot & bring to a boil.
3. Pack cucumbers in hot sterilized mason jars.
4. Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
5. I use a chopstick to remove any air bubbles before sealing the jars.
6. Place jars into a canning kettle & cover with hot (not boiling) water.
7. Bring to a boil & boil for 10 minutes (no longer).
8. Remove jars from water& turn upside down& allow to cool.
9. Store in a cool, dark place.
10. It's best to wait a month before opening!

Reviews

[bputgego]

Sorry, but these were undoubtedly the sourest things I've ever tasted. Even the grandkids couldn't take em.

 

[lilith79]

I found the amounts of vinegar and salt to be quite low. I needed 6 cups vinegar and 12 T salt to make 6 pints.

 

[mazee]

" I put alot of garlic in them and they are wonderful. The only thing is I'm going to use just a little less Salt next time. But. I just opened one of the jars yesterday and I can't stay out of them. Starting another batch!

 

[Terry Mayberry]

Fantastic pickles!!!! Everyone loved them. I've made 3 batches since I got the recipe 2 weeks ago. They taste great on sandwiches, on the side or just out of the jar.