Whole Garlic Dill Pickles

Ingredients

• 5 pounds small pickling cucumbers
• 10 cups water
• 2 cups pickling salt
• 5 cups distilled white vinegar
• 1 cup white sugar
• 8 heads fresh dill
• 8 cloves garlic
• 4 teaspoons whole peppercorns
• 8 one-quart canning jars with lids and rings

Directions

1. Prepare Cucumbers

   Clean cucumbers and stab through with a paring knife in two or three places.

2. Brine

   In a pot large enough to hold all cucumbers, dissolve 1 cup pickling salt in 5 cups water, then add cucumbers.

3. Rest

   Weight down cucumbers and allow to sit for 24 hours.

4. Drain & Rinse

   After 24 hours, drain the cucumbers and discard the soaking brine. Rinse the whole cucumbers thoroughly under cold water and drain well.

5. Pack

   Pack the whole cucumbers into jars. Divide dill, garlic, and peppercorns among jars.

6. Make Pickling Liquid

   Combine remaining water, vinegar, and sugar in a pot and bring to a boil over medium heat.

7. Fill

   Fill jars with the water-vinegar-sugar mixture, leaving 1/2 inch headspace.

8. Process & Cool

   Put lids on jars and process in a hot water bath for 14 minutes. Cool to room temperature.

9. Check Seals

   Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Approximate Nutrition — Per Whole Pickle (approx.)

Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.