I swear each year I alter my pickle recipe switching between white vinegar and Apple cider vinegar, either can be used as long as your acidity is 5% or above. I’ve found that the ACV gives the pickles a sweeter taste. But with all my delicious bread and butter pickles, I think this year I just want plain garlic dill pickles!
Garlic Dill Pickles
20 lbs. pickling cucumbers – sliced, speared or whole
3 pounds onions (I used red because their purdy)
10 c. white vinegar
22 c. water
1 1/3 c. pickling salt
3 cloves garlic, peeled and halved per jar
1 sprigs fresh dill
pinch of dill weed per jar
3 peppercorns per jar
Layer prepped cucumber and onions in a large bowl and cover with salt. Top with ice cubes. Cover bowl and let rest in the fridge for 2 hours. Drain and rinse well in a colander.
1.) 1.) Prepare boiling water bath (BWB) canner, sanitize and heat the jars and place lids into a steaming pot of water to soften the seal. Assemble and sanitize all utensils.
2.) Combine vinegar, water and pickling salt. Bring to a boil.
3.) In each hot clean jar, add 1 sprig of fresh dill and 3 garlic cloves. Fill snuggly with cucumbers and onions. Ladle in hot vinegar mixture, leaving ½ inch headspace, release air bubbles, wipe rim and place on lids and rings. Boil water bath for 10 minutes. Turn off heat, remove lid and allow to sit for 5 additional minutes. Place sealed jars on a heat proof surface and let sit for 24 hours. Check seals and store in a cool dark place for up to 1 year. Allow 2 weeks for the pickles to marinate before opening.
Makes about 15 quarts