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Mac's Garlic Dill Pickle Recipe
10-12 lbs of ice cold pickling cucumbers (regular ones don't work--too much water content), if you can't keep them in the fridge overnight, then let them soak in a tub with plenty of ice for 2 hours before pickling. This is essential to having crispy crunchy pickles.
12 cups water
4 cups white vinegar
4 teaspoons dill seed
2 teaspoons dill weed
24 cloves peeled garlic (powder or minced won't do)
2/3 cup pickling salt
8 wide-mouth quart canning jars (16 wide-mouth pint jars)
Mix water, vinegar, and salt (brine mixture) in a non-reactive pan and set to boil.
Get another pot going as a canning bath so that the water will cover the jars by at least 3/4". I'd recommend buying a quart canner pot if you don't own one. They are cheap at walmart (an enamel one will last for decades) < $25.
Slice the garlic cloves in half. In the bottom of each jar, place 3 garlic halves and 1/2 tsp dill SEED. Slice cucumbers into spears and pack into jars. Once packed, place three more garlic halves and 1/4 tsp dill WEED in the top.
Make sure the water in the canner is boiling, and with brine at a rapid boil, remove from heat and ladle into jars. Immediately top with lids and rings, and place into canner. Boil for exactly 15 minutes. Remove immediately from heat and place onto a clean towel on the counter to let cool for 4-8 hours.
Let pickles mellow for three weeks. Chill 24 hours before cracking open each jar, enjoy, and then then come back and tell everyone how awesome my pickles are.
2011 Batch #1
Hey, Garrapatas, please note the edits I made to the recipe about making sure the cucumbers are ice cold before pickling them.
I got about 36 quarts this time. I hope to finish the summer with 100 quarts.
Mac's Garlic Dill Pickle Recipe
10-12 lbs of ice cold pickling cucumbers (regular ones don't work--too much water content), if you can't keep them in the fridge overnight, then let them soak in a tub with plenty of ice for 2 hours before pickling. This is essential to having crispy crunchy pickles.
12 cups water
4 cups white vinegar
4 teaspoons dill seed
2 teaspoons dill weed
24 cloves peeled garlic (powder or minced won't do)
2/3 cup pickling salt
8 wide-mouth quart canning jars (16 wide-mouth pint jars)
Mix water, vinegar, and salt (brine mixture) in a non-reactive pan and set to boil.
Get another pot going as a canning bath so that the water will cover the jars by at least 3/4". I'd recommend buying a quart canner pot if you don't own one. They are cheap at walmart (an enamel one will last for decades) < $25.
Slice the garlic cloves in half. In the bottom of each jar, place 3 garlic halves and 1/2 tsp dill SEED. Slice cucumbers into spears and pack into jars. Once packed, place three more garlic halves and 1/4 tsp dill WEED in the top.
Make sure the water in the canner is boiling, and with brine at a rapid boil, remove from heat and ladle into jars. Immediately top with lids and rings, and place into canner. Boil for exactly 15 minutes. Remove immediately from heat and place onto a clean towel on the counter to let cool for 4-8 hours.
Let pickles mellow for three weeks. Chill 24 hours before cracking open each jar, enjoy, and then then come back and tell everyone how awesome my pickles are.
2011 Batch #1
Hey, Garrapatas, please note the edits I made to the recipe about making sure the cucumbers are ice cold before pickling them.
I got about 36 quarts this time. I hope to finish the summer with 100 quarts.
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