Quick Baby Garlic Dills

Recipe by Dancer
READY IN: 35mins
YIELD: 1 quart.




  • Wash 1 quart, 2 pint or 4 half-pint jars.
  • Keep hot until needed.
  • Prepare lids as manufacturer directs.
  • Thoroughly wash cucumbers, gently scrub off blossom ends (if you don't remove the blossom end, the pickles may become soft during aging).
  • Pack the hot jars with the cucumbers.
  • Add the dill heads, hot pepper, garlic cloves, bay leaf, and pickling salt.
  • Remember to reduce the salt accordingly if using pints or half pints.
  • Pour 1 cup vinegar into each quart jar (1/2 cup for pints; 1/4 cup for half pints).
  • Fill to 1/2- inch of the top with boiling water.
  • Wipe jar rim with clean cloth, attach lid.
  • Fill and close remaining jars.
  • Process by either low-temperature pasteurization or boiling-water method.
  • Low-temperature pasteurization: Place jars in canner half-filled with warm water (120 to 140 degrees).
  • Then, add hot water to a level 1 inch above jars.
  • Heat the water enough to maintain 180 to 185 degrees for 30 minutes (for altitudes of 1,000 to 3,000 feet, process 35 minutes; from 3,000 to 6,000 feet, 40 minutes; above 6,000 feet, 45 minutes).
  • Check water temperature with a candy or jelly thermometer; it should be at least 180 degrees during the entire processing time.
  • Temperatures higher than 185 degrees may cause unnecessary softening of pickles.
  • Boiling-water canner: For pints, process in a boiling-water canner for 10 minutes; at 1,000 to 6,000 feet, 15 minutes; above 6,000 feet, 20 minutes.
  • For quarts, process for 15 minutes; at 1,000 to 6,000 feet, 20 minutes; above 6,000 feet, 25 minutes.