LOCATION: Recipes >> Preserving >> Dill Pickles 20
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Dill Pickles 20
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Dill Pickles
8 cups cold water
4 cups 5% distilled white vinegar
1/2 cup salt
1/2 cup sugar
fresh dill heads
onion slices
garlic cloves
hot peppers (dried) if desired
1/8 tsp alum each jar
Make sure you do not use any soft water. Boil together water,
vinegar, salt and sugar. Pack pickles, any size you desire, into
sterilized quart or pint jars. Sterilize lids while preparing jars.
Add onion, garlic, or pepper as desired. Put dill head on bottom
of jar, and a little in middle of jar. Pour boiling brine over
pickles, tighten lids. Put jars in a BWB for 10 to 15 minutes.
They will seal in about 4-5 hours. Ready to use in 2 to 3 weeks.
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