Go Back
Print
LowTempPickles

Garlic Dill Pickles

Yield: 10 pints

Ingredients

  • 6 pounds pickling cucumbers
  • 3 cups apple cider vinegar
  • 3 cups water
  • 3 tablespoons pickling salt
  • 1 teaspoon dill seed per jar
  • 1 teaspoon peppercorns per jar
  • 1 teaspoon mustard seeds per jar
  • 1-2 garlic cloves per jar

Instructions

  1. Prepare a low-temperature pasteurization pot and 10 pint jars.
  2. Wash cucumbers well. Trim away the blossom end, which is a very important step. While trimming the cucumbers may seem wasteful, there’s an enzyme (pectinase) that will cause your pickles to become soft. Trim about 1/16 inch from that blossom end before pickling. After trimming, cut cucumbers into halves, spears, or coins.

  3. Combine the apple cider vinegar, water, and pickling salt in a saucepan or 4th burner pot (rack removed) and bring to a boil. (Read more about our versatile 4th burner pot here.)

  4. Portion the spices and garlic cloves into the prepared jars. Pack the cucumbers into the jars and add the brine, leaving 1/2 inch headspace.
  5. Using a wooden chopstick, wiggle out any trapped air bubbles, and add more brine, if necessary.

  6. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner or in a low-temperature pasteurization pot for 25 minutes at 180F.

  7. When the time is up, remove the jars and set them on a folded kitchen towel to cool.
  8. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Recipe Notes

As noted above, clip a thermometer on your water bath canner to monitor that the water temperature stays between 180°F and 185°F;