Old-Fashioned Garlic Dill Pickles
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
28 ServingsPrep: 40 min. Process: 15 min.
- 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
- 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
- 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.
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.