Click here to print.

Garlic Dill Pickles

Recipe Created By : Robbie Haferkamp
Prep. Time : 0:35

1/2 cup kosher salt
1 cup distilled vinegar
4 1/4 cups water
fresh pickling cucumbers - sliced OR whole
4-6 cloves (per jar) garlic - peeled OR chopped
1 head (per jar) fresh dill - whole OR chopped
1/4 cup (per jar) sliced banana peppers - optional
10 (per jar) whole green peppercorns - optional

-Stir together salt, vinegar, and water in a pitcher until salt is dissolved. Set aside.
-Tightly pack 1 quart wide-mouth canning jars with sliced or whole cucumbers.
-Wedge garlic, dill, and peppers between cucumbers.
-Pour brine mixture into jar, leaving 1/4" space at the top.
-Cover tightly with lids.
-Place covered jars upright in a large pot, making sure not to stack them.
-Fill pot with water to cover jars and bring to a boil.
-Boil for 5 minutes, them remove pot from heat, placing it in the sink.
-Slowly run cool water into the pot. Doing this too quickly can make the jars crack.
-When the jars are cool enough to handle comfortably, remove from pot and store in a cool dry place.

NOTES : Pickles will be ready to eat in 24 hours and are best if served chilled.