Canned Garlic dill pickles

The best homework pickles you'll ever taste!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare your pickling jars by sterilizing the jars, tops and lids with boiling water. Clean your cucumbers with cold water removing any dirt

Step 2

Add 12 cups of water, 4 cups of vinegar, 3 tablespoons of sugar, and ¾ cups of kosher dill pickling salt in a pot. Mix and bring to a boil.

Step 3

While the brine is cooking. In your mason jar add peppercorns about 7, 4 to 5 garlic cloves, and dill to the bottom of the jar. Then add your small cucumber and tightly pack them in. Once half way full add more dill and then more cucumbers.

Step 4

Once brine is to a boil, ladle the brine into the mason jars covering the cucumbers completely. And place your lids on finger tight. Be careful the glass is hot!

Step 5

Once all your jars of cucumbers are full of brine and covered. Bring your quart canner pot up to a boil with water. Then place your jars of cucumbers in with a jar picker. (The water should cover the tips of the jars)

Step 6

Boil the jars for 10 minutes. While they are curing and sealing, prepare a towl on the table. Once your 10 minutes are up remove your jars gently and place them on the towel to rest for 24 hour.

Step 7

Now that the 24 hours is up you can either enjoy them or store them. Enjoy!