Garlic-Dill Pickles

Garlic-Dill Pickles
Servings: 6 Yield: 6 pints Prep 30 mins

Ingredients

  • 1 quart distilled white vinegar
  • 3/4 cup pickling salt or kosher salt
  • 2 quarts water
  • 2/3 cup sugar
  • 1 1/2 teaspoons dill seed
  • 1 1/2 teaspoons celery seed
  • 30 black peppercorns
  • 12 cloves garlic, peeled
  • 12 sprigs fresh dill
  • 5 pounds small pickling cucumbers, rinsed

Make It

1. Sterilize canning jars, lids and screw bands according to manufacturers directions.

2. Simmer vinegar, salt, water, sugar in large nonaluminum saucepan.

3. In one sterilized jar at a time, place 1/4 teaspoon each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot vinegar mixture into jars, leaving 1/2-inch headspace. Cover with lids; screw on bands. Process jars in large pot simmering water for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 12, Fat, total (g): , chol. (mg): , carb. (g): 3, pro. (g): , sodium (mg): 833, Percent Daily Values are based on a 2,000 calorie diet.