- 3 pints water
- 1 pint Apple Cider vinegar
- 1/2 cup canning salt
- 1 large toe peeled garlic
- 1 large head fresh dill
- 1/4 teaspoon Alum
- Bring to boil first three ingredients. Keep hot
- Pack jars with garlic dill, Alum, cucumbers. Add more garlic if desired.
- Fill jars with hot brine
- Wipe rims off and seal.
My girlfriend who I got the recipe from showed me a bag of peeled garlic cloves. Made her life easier but after going to two stores with no luck, I purchased heads of garlic. Not wanting to fight the peeling process, I googled hacks for peeling garlic. I put a head into a bowl and microwaved for 20 seconds. Let it cool and the peeling was really fast. I did a couple heads and now I was ready to start my pickles.
My girlfriend harvested some of her dill for me. She lets her dill sprout and grow wherever they want. It really makes her garden look interesting.
Prepping my lids…
Brining in my jars… For my girlfriend who wanted jalapeno dills, I sliced two jalapeno and stuffed in the jars with the cukes. Seeds and all.
Wiping down the rims for a good seal…
Here’s the finished product.
I previously blogged about dill pickles back in July 2015.