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Fast Favorite Garlic Dill Pickles

Source of Recipe


From "The Complete Book of Year-Round Small-Batch Preserving"






List of Ingredients



• 8 to 10 small pickling cucumbers
  
• 2 cups white vinegar
  
• 2 cups water
  
• 2 Tbsp pickling salt
  
• 4 heads fresh dill (or 4 tsp dill seeds)
  
• 4 small cloves garlic
  






Instructions



1. Prepare jars in canner. Cut a thin slice from the ends of each cucumber.
   
   
2. Combine vinegar, water and salt in a saucepan and bring to a boil. Remove hot jars from canner. Place 1 head fresh dill (or 1 teaspoon dill seeds) and 1 clove garlic into each jar. Pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2-inch of rim.
   
   
3. Process 10 minutes for pint jars and 15 minutes for quart jars. (Note: Garlic may turn blue or green in the jar. Nothing to be alarmed about; it's only the effect of the acid on the natural pigments in the garlic.)
   
   Makes 4 pint jars.