Grandma's Dill Pickles
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
|
PREP |
50 min. |
COOK
|
10 min.
|
TOTAL
|
60 min.
|
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.