Spicy Garlic Dill Pickles for Riffraff

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READY IN: 1hr
SERVES: 36
YIELD: 6 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash cucumbers, drain.
  • Cut cucumbers lengthwise into quarters.
  • Bring water, vinegar and salt to a boil.
  • Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar.
  • Pack cucumbers tightly into jars.
  • Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers).
  • Remove air bubbles by running a knife down into the jars.
  • Put lids and rings on jars.
  • Process for 15 minutes in a boiling water canner.
  • Remove jars to a towel on a counter.
  • The lids should be sealed (you won't be able to"pop" the lids).
  • Allow to sit for at least 6-8 weeks before opening.
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