Easy Dill Pickles
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
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11 cups water
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5 cups white vinegar
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1 cup canning salt
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12 pounds pickling cucumbers, quartered or halved lengthwise
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9 dill sprigs or heads
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18 garlic cloves
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18 dried hot chiles
Directions
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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.
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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.
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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 each: 4 calories, 0 fat (0 saturated fat), 0 cholesterol, 727mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
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