Dill Pickes
Author: Rachel @ Surviving The Stores
- 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
- Wash cucumbers and soak in ice bath for 2-8 hours
- Sterilize 8 quart sized canning jars and lids in boiling water for 10 minutes
- Combine vinegar, water and pickling salt in large pot
- Bring to a rapid boil over medium high heat
- Place 2 halves of garlic cloves and 1 head of dill in each jar, then fill with cucumbers
- Add 2 more garlic halves and 1 sprig of dill on top of cucumbers
- 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
- 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
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