Canning dill pickles has kept me busy the last couple of days.
I have given away this recipe many times because people claim
these pickles are crunchy and flavorful.
I was impressed with the fresh garlic straight from a Hutterite garden ...
the largest, plumpest cloves I've even seen.
Only one per jar at this size!
Should be an intensely flavored dill pickle.
Every jar sealed using the method described in the recipe.
Lots of hours later they are ready for cold storage.
Prepare 7 one-quart canning jars; to each jar add 1 or 2 garlic cloves and
2 sprigs of fresh dill. Pack washed cucumbers into jars.
12 cups water
3 cups pickling vinegar
2/3 cups coarse pickling salt
In a large kettle or Dutch oven, heat water, vinegar and salt to boiling.
Pour brine over cucumbers in jars, leaving a 1-inch head space.
Prepare metal lids and rings according to package directions.
Place on jars and tighten firmly with hands.
Place jars on rack in canner; add warm water to cover jars.
Heat to boiling; turn off heat and allow jars to remain in water for
5 minutes. Remove jars from water; jars should seal while they cool.
Remove bands after 24 hours; wipe jars clean and store.
Pickles will be ready to serve in 3 to 4 weeks.