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Homemade Dill Pickles

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
185 min
SERVINGS
35 servings
Homemade Dill Pickles
Ingredients
  • 8 pounds small pickling cucumbers
  • 4 cups water
  • 4 cups distilled white vinegar
  • 3/4 cup white sugar
  • 1/2 cup pickling salt
  • 3 tablespoons pickling spice, wrapped in cheesecloth
  • 7 1-quart canning jars with lids and rings
  • 7 heads fresh dill
  • 7 cloves garlic
Instructions
1
Submerge the cucumbers in a large container filled with ice cubes and allow them to chill for an extended period, ranging from 2 to 8 hours. Remove the cucumbers and gently pat them dry with a towel
2
Combine water, vinegar, sugar, pickling salt, and pickling spice in a large saucepan. Bring the mixture to a rolling boil; then simmer it for 15 minutes
3
Sterilize the jars and lids by submerging them in boiling water for at least 5 minutes. This ensures they are free from any bacteria or contaminants
4
Fill the hot, sterilized jars with the chilled cucumbers, leaving a small gap between the top of the jar and the lid. Add 1 dill head and 1 garlic clove to each jar for added flavor
5
Pour the hot pickling liquid into the jars, leaving a small gap between the rim and the top of the jar. Wipe the rims with a damp cloth to remove any excess moisture
6
Secure the lids and rings on the jars, ensuring a tight seal. This is crucial for preserving the pickles
7
Create a makeshift rack at the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat, then carefully lower the jars into the pot using a holder
8
Leave a small gap between the jars and fill the remaining space with boiling water, ensuring that the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover it with a lid, and process for 5 minutes
9
Remove the jars from the stockpot and place them on a cloth-covered or wood surface, allowing them to cool completely. Once cooled, press down firmly on the top of each lid to ensure a tight seal
10
If any jars fail to seal properly, refrigerate them immediately and consume the pickles within two weeks. Store the sealed jars in a cool, dark area
11
Allow the pickles to mature for at least one week before opening them. This enables any flavors or aromas to develop and blend together