MrsVolfies Garlic Dill Pickles
- Enough Pickling cucumbers to tightly fill 5 one Quart jars
- 3 quarts water
- 1&½ quarts cider vinegar
- ⅓ Cup coarse pickling salt
- 10-15 cloves of peeled garlic
- 5-10 large heads of fresh dill
- 1 tsp powdered alum ( OPTIONAL)
Wash and gently scrub pickling cucumbers. Place in a non reactive bowl of plastic or stainless steel..not aluminum or cast iron.
Cover with cold water and 1 tsp of alum powder. Add lots of ice and allow to soak 8-12 hours.
Wash and rinse your 5 quart jars and lids. Place jars in a 215 degree Fahrenheit oven for 15 minutes minimum. While they are heating, combine salt, water and vinegar into a sauce pan. Bring to a boil and turn down to simmer. Taking jars out of the oven one at a time, while still hot, Place on on a hot pad. Drop in 2-3 cloves of garlic.
And 1-2 heads of dill.
Pack the jars full with cucumbers until they are almost level with the rim. Pour HOT simmering brine over the cukes until level with rim/overflowing.
Place a clean hot lid on the jar. Screw down and invert jar onto a folded towel until cool. DO NOT EAT FOR SIX WEEKS! That is how long it takes for the flavors to meld.