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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I believe this is a Betty Crocker recipe (hence the BC ) that my mom has used for years to make the best garlic dill pickles. Ingredients:
36 -40 pickling cucumbers (3 to 3-1/2 inches, washed and scrubbed) |
7 1/2 cups water |
5 cups vinegar (5-6% acidity) |
1/2 cup pickling salt |
2 tablespoons pickling salt |
6 heads fresh dill |
6 slices onions, 1/2-inch thick |
12 garlic cloves |
Directions:
1. Mix water, vinegar and both measures of salt in Dutch oven; heat to boiling.
2. Place a dill head, onion slice, and 2 garlic cloves in each of 6 hot quart jars.
3. Pack cukes in jars, leaving 1/2-inch head space. Cover with boiling brine, still leaving 1/2-inch head space.
4. Wipe jar rims, seal, and process in boiling water bath for 10 minutes.
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