Brined Garlic Dill Pickles

Total Time: 504 hrs 15 mins Preparation Time: 504 hrs Cook Time: 15 mins

Ingredients

• 1/2 bushel cucumber, 3 to 6 inches in length
• 3/4 cup whole mixed pickling spice
• 2 -3 bunches fresh dill or 2 -3 bunches dried dill weed
• 2 1/2 cups vinegar
• 1 3/4 cups granulated salt
• 1 -2 whole garlic clove (per jar)
• 2 1/2 gallons water

Recipe

• 1 wash cucumbers in cold water then dry on rack or wipe dry.
• 2 place half the pickle spices, garlic and a layer of dill in a 5 gallon crock or jar.
• 3 fill the container with cucumbers to within 3-4 inches from top.
• 4 place a layer of dill and remaining spices and garlic on top of cucumbers.
• 5 thoroughly mix the vinegar, salt and water and pour over the cucumbers.
• 6 cover with a heavy plate (weigh it down with a jar of water) so that the cucumbers stay under the brine.
• 7 cover loosely with a towel.
• 8 keep pickles at room temperature and remove scum daily when it forms, (3-5 days).
• 9 do not stir pickles but make sure they are always covered with brine.
• 10 if necessary make additional brine using original recipe.
• 11 in about 3 weeks the cucumbers should be olive green and have a desirable flavor.
• 12 any spots will disappear in processing.
• 13 strain the brine before using as it is preferred for the added flavor.
• 14 pack pickles firmly into clean, hot quart jars.
• 15 add several pieces of dill and a clove or two of garlic to each jar, then cover with boiling brine to 1/2 inch from top.
• 16 adjust lids and process 15 minutes in water bath, beginning the time as soon as the jars are in the actively boiling water.
• 17 cloudiness of brine is typical when the original brine is used as the covering liquid.