It has been many years since I made nice garlicy dill pickles. I am usually drawn to making Yum Yums as they are a taste of my childhood and instantly take me back to my baba’s dining room table and the many family gatherings we would have.
But this year I am craving dill pickles, vinegary and heavy on the garlic! After a very wet hot summer this years cucumber bumper crop did not disappoint. With a huge amount of cucumbers I have more then enough to do at least a double batch of dills.
Keep It Simple
I don’t like any funky spices in my dill pickles and keep it very simple with fresh dill and garlic. To give it a bit of extra zip I use a 7% vinegar.
Keep It Clean
As always be sure to sterilize all your jars and have them hot and ready to fill. Warm all lids and screw bands in a small saucepan keeping warm until needed. All pickles are processed in a hot water bath, be sure to check on times for your specific elevation.
And to keep things clean and efficient I always use my canning funnel to aid in the addition of any liquids which I am using during canning.
- small pickling cucumbers
- 12 cups of water
- 4 cups of 7% vinegar
- ½ cup of pickling salt
- garlic cloves - peeled
- dill heads
- 7-8 1L jars
- Scrub the cucumbers with a brush making sure all dirt is removed.
- Trim a bit off of each end of the cucumbers.
- Rinse well.
- Peel cloves of garlic, I used 4 cloves per jar.
- Shake the dill heads well to remove any bugs, give a quick rinse under water and place on paper towels to dry.
- In a large pot combine the vinegar, water and salt.
- Bring to a boil and boil for 3 -5 minutes.
- Place a head of dill and 2 cloves of garlic into the jars then fill with cucumbers packing tight.
- Add two final cloves of garlic.
- Using a canning funnel fill each jar with hot pickling brine.
- Add the lids and screw bands until finger tight.
- Place all jars into the canner and process for 15 minutes
Allow the jars to cool for 24 hours on the counter before moving. Make sure all jars have sealed by pushing down on the center of the lids. If there is any type of flex the jar is not sealed and should be stored in the fridge and consumed first. A properly sealed lid has no give and will be slightly concaved. Store pickles in a dark cool location. The are ready to be enjoyed about 2 weeks after canning and will last up to one year in storage.