Pop's Dill Pickles

Name: Pop's Dill Pickles
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 14
Cuisine: Global
Ingredients: 3 Tbsps pickling spice, wrapped in cheesecloth; 7 heads fresh dill; 7 cloves garlic; 4 kilograms pickling cucumbers; 118 milliliters pickling salt; 946 milliliters water; 946 milliliters distilled white vinegar; 177 milliliters white sugar; 7 liters canning jars with lids and rings

Pop's Dill Pickles is a gluten free and dairy free recipe with 14 servings. One serving contains 97 calories, 2g of protein, and 1g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 2 hours and 45 minutes. A mixture of water, pickling cucumbers, distilled vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Place cucumbers in a large pot and cover with ice cubes.

Ingredients you will need

Cucumber

Ice Cubes

Equipment you will use

Pot

Let them sit for at least 2 hours but no more than

Drain and pat dry.

Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes.

Ingredients you will need

Vinegar

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top.

Ingredients you will need

Cucumber

Water

Place 1 dill head and 1 clove of garlic into each jar.

Ingredients you will need

Garlic

Clove

Dill

Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Equipment you will use

Paper Towels

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.

Ingredients you will need

Water

Equipment you will use

Pot

Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

Equipment you will use

Pot