Old-Fashioned Garlic Dill Pickles Recipe photo by Taste of Home
Old-Fashioned Garlic Dill Pickles
TOTAL TIME: Prep: 40 min. Process: 15 min.
YIELD: 3 quarts.
When I was raising my big family, I'd make this garlic dill pickle recipe toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives the pickles a bit of bite.— Lily Julow, Lawrenceville, Georgia
Ingredients
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15 garlic cloves, peeled and halved, divided
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15 fresh dill heads
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4 pounds small pickling cucumbers (3 to 4 inches long)
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6 cups water
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4-1/2 cups white vinegar
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6 tablespoons canning salt
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3/4 teaspoon crushed red pepper flakes
Directions
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1.
Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top.
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2.
In a large saucepan, bring 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 and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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3.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts
1 pickle: 9 calories, 0 fat (0 saturated fat), 0 cholesterol, 607mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.
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