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Garlic Dill Pickles




Source of Recipe


Marla


List of Ingredients




Garlic Dill Pickles


1 quart distilled white vinegar
3/4 cup pickling salt
2 quart water
2/3 cup sugar
1-1/2 tsp. dill seed
1-1/2 tsp. celery seed
30 black peppercorns
12 cloves garlic, peeled
12 sprigs fresh dill
5 lb. small pickling cucumbers, rinsed



Recipe




Sterilize canning jars, lids and screw bands according to manufacturer's directions.

Simmer vinegar, salt, water, and sugar in large non-aluminum sauce pan.

In 1 sterilized jar at a time, place 1/4 teaspoon each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers.

Pour hot vinegar mixture into jars, leaving 1/2" headspace. Cover with lids; screw on bands.

Process jars in hot water bath for 5 minutes; water should cover jars by 1 inch.

Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.