Spicy Garlic Dill Pickles

⏱ 60 mins 🍽 6 quarts, 36 serving(s) 🏷 Vegetable

This cherished family recipe yields flavourful, homemade pickles. Fresh cucumbers are quartered and packed into jars with garlic, dill and dried chillies, then covered with a hot vinegar brine. The jars are processed in a water bath before a crucial maturing period of 6 to 8 weeks, which allows the robust, spicy and garlicky flavours to fully develop.

Spicy Garlic Dill Pickles

Ingredients

  • 7 pints water
  • 1 pint white vinegar
  • 1 cup pickling salt
  • 6 dried red chile pods
  • 6 garlic cloves
  • 6 sprigs dill weed, each about the size of your fist
  • 1/2 bushel cucumber, 4 to 6 inch size

Method

  1. Clean the cucumbers and let them drain.
  2. Slice each cucumber lengthwise into four quarters.
  3. Boil the water, white vinegar and pickling salt together.
  4. Into every hot, sterilised jar, place one dried chilli pod, one garlic clove and one large sprig of dill.
  5. Firmly pack the quartered cucumbers into the prepared jars.
  6. Carefully pour the hot brine over the cucumbers, ensuring you leave a 1/4 inch gap at the top of each jar.
  7. Eliminate any trapped air by sliding a knife down the inside of each jar.
  8. Secure the lids and rings onto the jars.
  9. Process the sealed jars in a boiling water canner for 15 minutes.
  10. Transfer the jars onto a towel laid on your work surface.
  11. Check that the lids have sealed properly. they should not pop when pressed.
  12. Let the jars sit undisturbed for a minimum of 6-8 weeks before opening.

Nutrition (per serving)

Sodium3146300 mg

Recipe details

CategoryVegetable
AuthorMysterygirl