Description
This classic Garlic Dill Pickle recipe offers a traditional method to create crisp, flavorful pickles using fresh cucumbers, garlic, and dill. The pickles are preserved with a combination of cider vinegar and salt brine, making them a perfect tangy accompaniment for sandwiches, salads, or snacking. The recipe emphasizes safe home canning techniques, including sterilizing jars and using a hot water bath for sealing, ensuring your pickles stay fresh and shelf-stable.
Ingredients
Units
Scale
Pickles
- 14 pounds pickling cucumbers
Brine and Seasonings
- 2 quarts water
- 2 cups cider vinegar
- 1/2 cup canning or kosher salt
- 4 garlic cloves per jar
- 1 large head of fresh dill per jar
Instructions
- Soak Cucumbers: Soak the cucumbers in ice cold water for 3-4 hours to help maintain their crispness during the pickling process.
- Sterilize Jars: Fill a large pan with water, bring it to a boil, and submerge the canning jars and lids to sterilize them properly, ensuring a safe preservation environment.
- Prepare Brine: In a large saucepan, combine the water, cider vinegar, and salt, then bring the mixture to a full boil. Reduce heat to low to keep the brine hot but not boiling.
- Fill Jars: Using tongs, carefully remove one hot jar from the sterilizing pan and place it on a towel-lined countertop. Add 4 garlic cloves and a large head of fresh dill to the jar, then pack the prepared cucumbers tightly into the jar.
- Add Brine: Pour the hot brine over the cucumbers, filling the jar adequately. Use a thin rubber spatula to slide around inside the jar to release any trapped air bubbles. Wipe the rim of the jar with a clean towel to remove any residue.
- Seal Jars: Place a sterilized sealing lid on the jar and screw on the cap tightly. Repeat this process for all remaining jars.
- Cool and Seal: Place filled pickle jars on a towel and cover with another towel to prevent air circulation while cooling. Once cooled, ensure that all lids have sealed properly. Any jars that fail to seal should be refrigerated and consumed first.
- Process in Hot Water Bath: To enhance safety, process the sealed jars in a hot water bath at 180°F (82°C) for 15 minutes, especially if you live at altitudes up to 1000 feet. This ensures a reliable seal and extends shelf life.
Notes
- This recipe is a family tradition and has been reliable for years, but safety guidelines have evolved. The hot water bath step is now essential for safe preservation.
- If a jar does not seal after processing, refrigerate it and consume the pickles within a reasonable time to avoid spoilage.
- Using ice-cold water initially and proper sterilization helps maintain crispness and prevent contamination.
- Adjust processing time or altitude recommendations if you live above 1000 feet elevation.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 5
- Sugar: 0.5 g
- Sodium: 200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.2 g
- Protein: 0.1 g
- Cholesterol: 0 mg
