2 Garlic Dill Pickle recipes (untried)

GARLIC DILL PICKLES

4 lb Pickling cucumbers (3-4 in)
6 cups Water
4 1/2 cups Apple cider vinegar
6 tb Pickling salt
3/4 ts Crushed red pepper (opt)
16 ea Clove of garlic - split
16 ea Head of fresh dill

Wash cucumbers and remove 1/16 inch from blossom end.

In a 3 quart saucepan, combine water, vinegar, salt, and red pepper. Bring to a boil.

Meanwhile, place 2 pieces of garlic and 1 head of dill in each hot pint jar. Firmly pack cucumbers upright in jars, leaving 1/2 inch head space. Place 2 additional pieces of garlic and 1 head of dill on top of cucumbers. Immediately pour hot vinegar mixture over cucumbers, leaving 1/2 inch head space. Carefully run a non-metallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly.

Process in boiling water canner for 10 minutes

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Garlic Dill Pickles

This won a third prize in The Quesnel 1996 Fall Fair

2 inch whole cucumbers
1 tsp dill seed per pint 2 fresh dill heads per pint
2-3 cloves fresh garlic per pint
1/2 tsp red pepper flakes per pint
5 cups water
5 cups vinegar
1/2 cup pickling salt

Place dill, garlic and red pepper flakes into jars. Pack cukes into jars until nice and snug.

Pour boiling vinegar mixture over top and process for 10 minutes in boiling water bath. Allow to sit for 2 weeks for flavour to fully develop. These had 19 days before they were opened and judged.

Origin: Adapted from the New Putting Food by. Shared by: Sharon