Dill Pickes
 
 
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Ingredients
  • 8 lbs pickling cucumbers
  • 4 C white vinegar
  • 12 C water
  • ⅔ C pickling salt
  • 16 cloves garlic (peeled and halved)
  • 8 sprigs fresh dill
  • 8 heads fresh dill
Instructions
  1. Wash cucumbers and soak in ice bath for 2-8 hours
  2. Sterilize 8 quart sized canning jars and lids in boiling water for 10 minutes
  3. Combine vinegar, water and pickling salt in large pot
  4. Bring to a rapid boil over medium high heat
  5. Place 2 halves of garlic cloves and 1 head of dill in each jar, then fill with cucumbers
  6. Add 2 more garlic halves and 1 sprig of dill on top of cucumbers
  7. Fill each jar with the vinegar mixture and seal in a hot water bath according to your canning directions that came with your canning pot
  8. Store pickles for at least 8 weeks before opening
Recipe by Surviving The Stores™ at https://www.survivingthestores.com/20-ways-to-use-vinegar.html