July 03, 2019

Home Made Dill Pickles

1 gallon cucumbers
1/3 cup of instant minced onions
6 garlic cloves, minced
6 heads of fresh dill
1 1/2 quarts of water
2 cups of cider vinegar
1/2 cup of canning salt
You will need 4 quarts wide mouth jars with lids and rings. Use the dishwasher to sterilize jars. Slice cucumbers lengthwise into quarters; add to sterilized jars along with the dill. Boil Liquids and seasonings to dissolve the salt then cool. Pour over pickles and let sit on the counter for three days shaking or turning them occasionally. Cover with lid and screw on lid tight with ring. Can be refrigerated for up to one year.

****Do not try to use regular grocery store cucumbers, they have wax on them and will not turn out. You can use grocery store pickling cucumbers as they are not waxed.