Recipe

Dynamite Dill Pickles Recipe

Add Step-by-Step Photos	Copcook / All my dishes 1 year, 2 months ago There is nothing like the taste of homemade dill pickles Prep:240m Cook:240m Servings:1	Copcook
	dills

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Bernardin

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Ingredients

Enough for 7 quarts

8 cups water

4 cups pickling vinegar

8 tbs pickling salt

8 tbs sugar

lotsa garlic (cloves quartered)

whole allspice

fresh dill

10lbs pickling cucumber (farmers market is best, make sure they are firm and varying in size)

Directions

1. scrub cucumbers ( I put mine in a cooler filled with water, and I used a bottle bush attached to my drill, saved about 3 hours) soak overnight in ice water

2. cut dill weed ( 1 1/2" lengths) Peel and quarter garlic

3. sterilize 1 qt jars (I use Bernardin jars with snap lids)

4. bring water, vinegar, salt, and sugar to a slow rolling boil(this is the brine)

5. take a four finger pinch of dill weed (enough to cover the bottom of the jar) 5-6 pieces of garlic, 4-5 whole allspice and put all into each jar.

6. pack the cukes into the jars (best when the jars are still hot) using different sizes to fill the gaps ( do not pack tight, but rather pack them snug)

7. put the snap lids on ( I soak them in warm water to soften the rubber seal) and hand tighten

8. place the jars into a boiling water bath and process for 15min (start the timer when the water bath starts to boil again)

9. let jars cool and make sure the snap lids have sealed ( they snap down when sealed) if the seal did not work on a jar...put them in the fridge...and eat them when ever you want.

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