Grandma's Dill Pickles
Taste of Home
Treasured family recipes like this one become like old friends. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They make a great accompaniment for the shredded beef sandwiches.
-Betty Sitzman, Wray, Colorado
SERVINGS: 156
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 50 min. Process: 10 min. + standing
Ingredients:
- 11 cups water
- 5 cups white vinegar
- 1 cup canning salt
- 12 pounds pickling cucumbers, quartered or halved lengthwise
- 9 dill heads
- 18 garlic cloves
- 18 dried hot chilies
Directions:
In a Dutch oven, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar. Ladle boiling liquid over cucumbers, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath. Yield: 9 quarts.