Easy Dill Pickles

Name: Easy Dill Pickles
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 9 quarts.
Ingredients: 11 cups water; 5 cups white vinegar; 1 cup canning salt; 12 pounds pickling cucumbers, quartered or halved lengthwise; 9 dill sprigs or heads; 18 garlic cloves; 18 dried hot chiles

TOTAL TIME: Prep: 50 min. Process: 15 min. YIELD: 9 quarts.

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

Ingredients

11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers, quartered or halved lengthwise
9 dill sprigs or heads
18 garlic cloves
18 dried hot chiles

Directions

1. In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into 9 hot quart jars within 1/2 in. of top. Place 1 dill head, 2 garlic cloves and 2 peppers in each jar.
2. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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 each: 4 calories, 0 fat (0 saturated fat), 0 cholesterol, 727mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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