Dad's Garlic Dill Pickles

Lou Kostura

By
@lkostura

I grew up waiting for these every summer. I learned to make them from dad and have even gotten a fairly close rendition. I still can't get them exactly, but I have finally figured out the issue. It's the water. I grew up in Cleveland and everything was made with Lake Erie tap. I keep a bottle of these on the counter year round. Eat 2 a day to keep the doctor away.


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Comments:

Serves:

???

Prep:

45 Min

Cook:

24 Hr

Method:

No-Cook or Other

Ingredients

25-30
whole pickling cucumbers. ( 4-5 inchs long quarter size round)
3 c
white vinegar
9 c
water
8 Tbsp
kosher salt
10-12 clove
garlic
1 bunch
dill (baby dill ok if regular is out of season)
6 Tbsp
pickling spice
?
optional additional dried hot peppers for spice

Directions Step-By-Step

1
scrub cucumbers with vegetable brush
2
clean and sanitize a 1 gallon jar for pickles or use a crock
3
mix vinegar, water, salt, and pickling spice in a none reactive bowl until salt is dissolved. ( I cold brine my pickles )
4
start packing jar a few cloves of peeled garlic, dill, cucumbers, continue layers until jar is packed
5
ladle cold brine into jar making sure to get plenty of the pickling spice in.
6
loosely cap jar and leave sit for 3 days to a week before giving them a test.
7
I do not refrigerate mine but you can after they have sat out to pickle if you choose.
8
the batch in photo was put up in a 2 1/2 gallon container. Like I said I really like pickles. The above recipe is for 1 gallon. You can adjust the amounts for larger or smaller batch's. Just remember water to vinegar ratio is 3:1.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Polish
Dietary Needs: Vegetarian
Collection: Father's Day
Other Tags: Quick & Easy, For Kids, Healthy