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Great Dill Pickle Recipe

  • washed, cold, pickling cucumbers to fill 7 litres (quart) canning jars
  • 1 3/4 l (7 1/2 cups) water
  • 1 1/4 l (5 cups) vinegar
  • 175 milliliters (1/2 to 3/4 cup) pickling salt
  • 14 cloves garlic, peeled.
  • 1 large onion sliced 4 mm thick (~1/8")
  • 7 heads fresh dill

Wash cucumbers, slice onions, peel garlic and sterilize 7 large jars and lids per batch. Put two cloves of garlic, one slice of onion and one head of dill weed in each jar. Stuff each jar with cucumbers. Make brine by combining water, salt and vinegar and bring to boil. Cover cucumbers with boiling brine to about 1.25 cm (1/2 inch) from top. Put caps on jars. Leave them loose enough to allow excess pressure to escape but tight enough to get a good seal when cooling. Process in an open canner, on top of stove, in a boiling water bath for 10 minutes. Remove jars and allow to cool. Tighten lids once they have popped down. Pickles should be ready to eat in about four weeks. For really great crisp pickles use only VERY freshly picked cool cucumbers. Even allowing them to sit overnight in a cold room can cause a lot of moisture loss and a loss in quality.

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