Linda’s Garlic Dill Pickles

pickled cucumbers in the clouds is very tasty

One of our families dearest friends, Linda,  has the best garlic dill pickles.  I am not a big fan of dill pickles, but these beauties are so tasty that I started craving them sometimes right out of the jar.  Pickles were always a big part of our pantry because our garden was always exploding with bushels of cucumbers.

As y’all know, I do like spicy foods.  This led me to adding a bit of jalapeno peppers into the recipe for a change. So if y’all like a bit of a kick, throw in the jalapenos.  If not you can just leave them out and make Linda’s original recipe.  I believe y’all are going to love them both ways.  So if you have as many cucumbers as we did at the end of summer, you should just go ahead and make both.  Thanks Linda, and y’all enjoy.

Before you can anything, Go to the National Center for Home Canning at: https://nchfp.uga.edu/publications/publications_usda.html

Always follow the guidelines set forth by the National Center for Home Canning at the above link.  Do NOT just go by what I may say in my recipes or videos as it could be wrong and cause health issues.  I try my best to make sure everything is followed correctly for your safety, but you need to protect yourself and always follow the National Center for Home Canning guidelines whenever you can food yourself.

Ingredients

  • 10-12 cucumbers (sliced thin with peels on)
  • 7 teaspoons dill seed
  • 7 garlic cloves (peeled and crushed)
  • 2 jalapenos (sliced) (OPTIONAL)
  • 3 cups sugar
  • 2 1/2 cups white vinegar
  • 1 1/2 cups water
  • 4 tablespoons salt

Place the sliced cucumbers in large bowl, cover with water and add 2 tablespoons salt and soak for 1 hour.  Drain.  Place in each of 7 clean and sterilized pint jars, one teaspoon of dill seed, a garlic clove, and jalapenos divided evenly.  Now fill the jars with the sliced cucumbers.

Meanwhile, place the sugar, vinegar, water and remaining salt in sauce pan and bring to boil to dissolve sugar and salt.  Pour mixture evenly in the 7 jars covering the cucumbers and leaving about 1/2 inch head space.

Cover with lid and ring and place in water bath and boil for 15 minutes.

 

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