https://i0.wp.com/wisconsinexecutiveresidence.com/wp-content/uploads/2019/08/Pickles.jpg?fit=4032%2C3024&ssl=1 3024 4032 residence https://wisconsinexecutiveresidence.com/wp-content/uploads/2018/02/WERFNewLogo-300x183.png residence2019-08-05 22:58:282019-08-05 23:35:30Dill Pickles
- 11 cups water
- 5 cups white vinegar
- 1 cup canning salt
- 12 pounds pickling cucumbers quartered or halved lengthwise
- 9 dill sprigs or heads
- 18 garlic cloves
- 9 dried chilies - Optional
In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into nine hot quart jars. Place one dill head, two garlic cloves and one pepper in each jar.
Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.