Dill Pickles
| Submitted by: NANCY | Country: Canada |
| Category: Home/Relishes & Preserves | |
| Quantity: 24 jars (1 L) | Preparation time: 1:30 hr. Cooking time: 0:10 hr. |
Ingredients
| 1 bushel | small cucumbers, washed | 1 bushel |
| garlic cloves, peeled - 3 cloves/jar | ||
| dill weed - 1 large dill head/jar | ||
| 12 cups | water | 3 L |
| 6 cups | vinegar | 2 L |
| 3/4 to 1 cup | coarse salt | 180 mL to 250 mL |
Directions
Clean cucumbers thoroughly.
Peel garlic cloves and wash dill weed.
Boil water, vinegar and salt to rolling boil.
Pack sterilized jars with 3 garlic cloves, large dill head, cucumbers. Pack tightly. MAKE SURE JARS ARE HOT BEFORE PACKING.
Pour hot brine over cucumbers. Seal tight and let stand for 6 weeks.
Chef's Note
The best dill pickles, crispy, salty, and very good with appetizers.
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