Garlic Dill Pickles is probably one of my favorite kinds of pickles. I’m not a fan of Mrs. Wages packs when it comes to Dill or Kosher pickles so I found a recipe that sounded similar to what I remember my grandmother making.
- 3 lbs Cucumbers – quartered
- Garlic, 1 lg clove per jar
- Fresh Dill, 1 sprig per jar
- Dill Seed
- 6 c Water
- 2 c White Vinegar
- 1/4 c Pickling Salt
Place the clean, sterile jars in the oven and turn it on 200°. Start the water bath canner so it’s boiling when your ready. *Remember if your jars are hot, your water bath needs to be hot or boiling before placing the jars in it. If the jars are cold, place the jars in the water bath canner before turning it on.
Wash the cucumbers really good and quarter them into spears. If you prefer them whole, cut the stem and blossom ends off and leave them whole. Peel the garlic.
In a stock pot, bring to a boil water, vinegar and pickling salt, stirring until the salt is dissolved. Boil for 5 minutes.
Start the water for the lids.
Pack cucumbers into jars, add 1 large or 2 small garlic cloves and 1 sprig of dill. If you don’t have fresh dill on hand, you can use 1 tablespoon of dill seed per jar.
Sprinkle each jar with just a little bit of Dill Seed.
Fill each jar with vinegar mixture, leaving 1/2 inch head space. Wipe the jar rims with a clean sterile cloth, place lids and rings on and tighten rings. Water Bath for 10 minutes. When water bathing, remember the jars must be submerged in the water.
Let sit 2 weeks before opening.
Do they stay crisp?
Not as crisp as I would like. If you add Alum, it will help with maintaining crispness. I don’t use Alum.
Try adding some Pickle Crisp. It’s just a brand name for Calcium Chloride. I’ve found both products in the canning aisle and from cheesemaking supply stores (online). I’ve also heard that it’s used in making wine as well, but don’t know this for sure.