Garlic Fresh Dill Pickles

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Garlic Fresh Dill Pickles

 

2 pounds small cucumbers, halved lengthwise

water as needed

5 cups white wine vinegar

2 cups water

1/4 cup salt

8 whole black peppercorns

8 whole white peppercorns

8 garlic cloves, peeled

1 bunch fresh dill

2 teaspoons mustard seeds

 

Place the cucumbers in a bowl of cold water, cover,

and chill for 24 hours. Drain well and set aside.

Sterilize four pint-size jars and their lids by

boiling them in a large pot of water for 10 minutes,

and leave them in the hot water until ready to use.

In a large non-metal pan, combine the vinegar, water,

salt, and both peppercorns, and bring to a boil.

Meanwhile, using tongs, remove the sterilized jars and

lids from the hot water. Place a rack in the pot of

hot water and keep the water hot.

Divide the cucumbers, garlic, dill, and mustard seeds,

evenly among 4 pint-size jars. Pour the hot vinegar

mixture over the cucumbers, wipe clean the rims of the

jars, and seal with their lids.

Place the jars on the rack in the hot water and add

additional water to cover the jars by 1-inch. Return

water to a boil and process the jars for 10 minutes.

Using tongs, remove the jars from the water bath and

allow to cool. Label and date the jars. Store in a

cool place. After opening, store in the refrigerator.

Yields 4 pints.

 

 

 

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