Garlic Pickles (waterbath Canning)

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Garlic Dill Pickles (Waterbath Canning)

Yield: 7 pints

Author: Nichole Gibson

Prep time: 30 MinCook time: 15 MinInactive time: 10 MinTotal time: 55 Min

A Gibson family favorite

Ingredients

• 4 Pounds Pickling Cucumbers
• 14 (or more) Cloves Garlic
• 1/4 cup Pickling Salt
• 2 3/4 Cup White Vinegar (5%)
• 3 Cups Water
• 4 1/2 TBS Dill Weed (or 14 Fresh Dill Heads)
• 28 Peppercorns
• 5 TBS Whole Mustard Seed
• Hot Peppers (Optional for Hot Pickles)

Instructions

Prepare the Cucumbers

1. Slice or Chop the cucumbers into slices or spears. I like to do long slices for sandwiches.
2. Peel the Garlic. I like to crush about half of the cloves with the side of my knife and leave the other half whole. Each jar will be a little of both
3. Wearing Gloves, remove the stems and slice the peppers lengthwise, leaving the seeds intact.

Pepare Vinegar Solution

1. Bring the vinegar, water and salt to a boil
2. Make sure your waterbath pot is full and heating. If your jars are not cleaned and ready, do that before you start boiling the vinegar.
3. Pack the jars: a couple cloves of garlic (mixture of crushed and whole) Dill weed or fresh dill heads, peppercorns, mustard seeds, then the pickles slices then peppers where ever they can fit in.

Process the jars

1. Using a ladle and canning funnel, fill the jars with the vinegar. leaving 1/2 inch headspace
2. wipe the rims of the jars dry, place the canning lid and screw the ring on finger tight.
3. Shake the jar so the mixture inside is even
4. When all of the jars are filled and lids are on, load them into a boiling water bath canning pot.
5. Process for 15 minutes (adjust to your elevation)
6. When the 15 minutes are done, remove the jars and let them rest.
7. The pickles can be eaten right away, but the longer they have to sit the better they get! I recommend what a minimum of 2 weeks before opening a jar.

Nutrition Facts

Calories

82.61

Fat

2.09

Sat. Fat

0.14

Carbs

9.3

Fiber

2.62

Net carbs

6.66

Sugar

4.07

Protein

3.16

Sodium

4056.13

Cholesterol

0

(per pint)

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