Old-Fashioned Garlic Dill Pickles |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 28 |
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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 Ingredients:
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 |
Directions:
1. 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 top.
2. 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.
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