Garlic dill pickles

from the kitchen of Jacqui Davison of Hillsboro, Wisconsin


For 18 quarts of pickles:
15 pounds pickling cucumbers
36 heads of dill
36 cloves of garlic
3 quarts of vinegar
2 1/4 cups pickling salt
2 cups of sugar
4 1/2 teaspoons dill
4 1/2 teaspoons celery seed
90 peppercorns

Wash and slice cucumbers. Set aside. Prepare brine. Heat 3 quarts vinegar, 6 quarts water, 2 cups sugar and pickling salt until dissolved. Heat jars. To each hot jar, add 5 peppercorns, 1/4 teaspoon each of dill seed and celery seed, a clove of garlic and a head of dill. Then, fill your jar with pickles, packed as tightly as you can. Add one more head of dill and clove of garlic before pouring in brine. Be careful not to have brine go over the top bend of the jar, and push all pickles down to be soaked in brine. Add hot lids and place in a boiling water canner. Process quarts for 5 minutes in a boiling water canner.


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