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Old-Fashioned Garlic Dill Pickles Recipe

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When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.— Lillian Julow, Gainesville, Florida
TOTAL TIME: Prep: 40 min. Process: 15 min.
MAKES:28 servings
TOTAL TIME: Prep: 40 min. Process: 15 min.
MAKES: 28 servings

Ingredients

  • 15 garlic cloves, peeled and halved, divided
  • 15 fresh dill heads
  • 4 pounds small cucumbers (3 to 4 inches long)
  • 6 cups water
  • 4-1/2 cups white vinegar
  • 6 tablespoons canning salt
  • 3/4 teaspoon crushed red pepper flakes

Nutritional Facts

1 pickle equals 10 calories, trace fat (trace saturated fat), 0 cholesterol, 138 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.

Directions

  1. Place five garlic clove halves and five dill heads in each of three hot 1-qt. jars. Pack cucumbers into jars to within 1/2 in. of the top.
  2. In a large saucepan, bring the water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 3 quarts.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Old-Fashioned Garlic Dill Pickles in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p216

Nutritional Facts

1 pickle equals 10 calories, trace fat (trace saturated fat), 0 cholesterol, 138 mg sodium, 2 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.

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