Dad's Garlic Dill Pickles

4
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.

Rating:

★★★★★ 2 votes

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

How to Make Dad's Garlic Dill Pickles

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.

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