Garlic Dill Pickles
A crisp tangy pickle that is easy to make and good all year long!
READY IN 45 MIN
8 pounds small pickling cucumbers
2-1/2 cups white vinegar, 5%
2 quarts water
2 tablespoons pickling spices
1 garlic clove for each canning jar
1 tablespoon hot pepper flakes
Wash cucumbers and thinly trim off each end. Cut in spears or halves. Pack in sterilized jars. Add a clove or two of garlic, a pinch of pickling spices, and a sprig of fresh dill (optional) to each jar.
Mix water, vinegar, pickling mix, and pepper flakes in a pot. Heat to boiling. Fill packed jars with this pickling liquid, leaving 1/2-inch headspace. Add sterilized jars and rings. Process in a water bath canner for 15 minutes. Makes 5 to 6 pint jars.