Drew’s Garlic Dill Pickles

Posted on by September 28, 2017

Drew’s Garlic Dill Pickles

Print recipe
Serves 10 jars
Inspiration Putting Food By by Hertzberg, Vaughan, Greene

Ingredients

Short-brine

  • 2 4 litre (quart) heaping baskets of pickling cucumbers
  • 8 Litres (quarts) drinking quality water
  • 1 1/2 Cups pickling salt

Pickling solution

  • 8 Cups white vinegar
  • 1 cup pickling salt
  • 1/3 cup white sugar
  • 12 Cups drinking quality water
  • 3 Tbsp whole mixed pickling spices

Canning process

  • 10 Litre (quart) canning jars with snap lids
  • cheese cloth
  • 20 Tsp whole mustard seed (2 tsp in each jar)
  • 10 to 20 Cloves garlic (1 to 2 cloves in each jar)
  • 30 Dill heads (3 heads in each jar OR 10 tbsp of dill seed, 1 tbsp per jar)

Directions

Short-brine
Make a 5 percent brine with the water and pickling salt
garlic dill pickles
Wash and brush scrub the cucumbers and place in a non-corroding crock or kettle and cover with the brine.
garlic dill pickles - cucumbers in brine
Place a plate on the top of the pickles to keep them submerged. Let them stand overnight.
garlic dill pickles - lid
Pickling solution
Combine vinegar, salt, sugar and water: tie pickling spices loosely in cheese cloth and drop into the mixture. Bring to a boil.
Canning process
Use clean canning jars. Fill them with boiling water. Place the snap lids in a small pot, cover with water and bring to a slow boil to activate the rubber in the lids.
Prepare your Boiling-water canner. Fill 2/3 full with water. Bring to a boil.
Drain the cucumbers that had been in the brine overnight.
Empty the water out of the jar, add the mustard seed, dill and garlic to each jar. Then pack the cucumbers into the jar, adjusting them to get as many as possible, while still leaving and 1/2 inch headroom at the top. Cover with the pickling solution.

Wipe the top of the jar with a clean cloth. Then remove a lid from the simmering water and place on top. Screw on a ring to secure the top.
garlic dill pickles - in jar before canning
Repeat this process until all the jars have been filled.
Process in the Boiling-water bath for 20 minutes. The canner will hold 8 jars at a time. Lift the jars out of the canner and place on a heat proof trivet. The lids will start to snap as the jars start to cool down. Do not move the jars for 12 hours. Then write the date on the lid and store in a cool dark place.
garlic dill pickles in the canner
Repeat the process until all the jars have been processed.
garlic dill pickles after processing