Dad's Garlic Dill Pickles
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- whole pickling cucumbers. ( 4-5 inchs long quarter size round)
- 3 c
- white vinegar
- 9 c
- 8 Tbsp
- kosher salt
- 10-12 clove
- 1 bunch
- dill (baby dill ok if regular is out of season)
- 6 Tbsp
- pickling spice
- optional additional dried hot peppers for spice
1scrub cucumbers with vegetable brush
2clean and sanitize a 1 gallon jar for pickles or use a crock
3mix vinegar, water, salt, and pickling spice in a none reactive bowl until salt is dissolved. ( I cold brine my pickles )
4start packing jar a few cloves of peeled garlic, dill, cucumbers, continue layers until jar is packed
5ladle cold brine into jar making sure to get plenty of the pickling spice in.
6loosely cap jar and leave sit for 3 days to a week before giving them a test.
7I do not refrigerate mine but you can after they have sat out to pickle if you choose.