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15 Aug, 2016

MrsVolfies Garlic Dill Pickles

MrsVolfies Garlic Dill Pickles

Ingredients

  • 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.

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8 responses to “MrsVolfies Garlic Dill Pickles”

  1. My house is still sleeping. I’m about to try and make this. Just noticed not to eat them for 6 weeks. I’m going to have to hide them really good as my kids are pickle hounds. 🙂 Tracey aka Ursula McFly on YouTube and Facebook 🙂

    • These are going to rock your socks if the kids like pickles..My kids used to fight over the garlic cloves at the bottom of the jar! They STILL hound me for them every year!

  2. These look delish and easy. There’s nothing like homemade!! Love all your video’s, esp the holiday crafts, & sewing. Keep on Truckin’,,,

  3. Bev, your secret is safe with me LOL!
    Really excited about a quick dill pickle recipe. Always wondered what open kettle canning meant…now I know 🙂

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