To make the brine, mix water, vinegar, sugar and salt in a large saucepan. Heat until sugar and salt are completely dissolved. Set aside.
Sterilize 7 quart canning jars. I run them through the dishwasher. Scrub the cucumbers clean. Place a sprig of fresh dill and a clove of garlic in each jar. Add cucumbers, packing them as tight as you can. Add a teaspoon of pickling spice to each packed jar.
Fill each jar to within a half inch of the top with the brine. Seal the jars tightly. Place jars in canner partially filled with warm water. Add water to cover jars. With burner on high heat, heat water to just before boiling point. For crisp pickles - do not bring to a full boil. When pickles begin to turn yellow, remove jars from the water and let them sit on the counter to cool and seal.
For fresh dills, after packing the jars, bring the brine to a full boil and pour it over the cucumbers. Put the covers on the jars and let them sit on the counter a day or two, then refrigerate. These pickles will keep 3 to 4 week.
Originally Submitted
6/5/2010
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