Garlic Dill Pickles Recipe - Weekend at the CottageGarlic Dill Pickles Recipe - Weekend at the Cottage

Step 1

Sterilize jars and equipment: Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let stand for at least 10 minutes. Sterilize 16, 1-quart canning jars either in a dishwasher run full cycle without soap or by washing them, then letting them simmering in boiling water for 10 minutes. Sterilize canning funnel and ladle in the same manner. Make the brine: Place all of the ingredients for the brine into a medium-sized stainless steel pot and stir until the sugar and salt dissolve. Bring the brine to a boil. (see note in story regarding the quantity of brine required) Fill the jars: Place one head from the dill weed and few bits of the stalk into each sterilized jar. Add about a tablespoon of garlic and 8 to 10 peppercorns. Add the peppers if using. Pack cucumbers tightly, positioned upright, into the jars. Stuff the jars to ½ inch from the top. Canning - here are my guidelines to seal properly: Place sterilized funnel on top of the first jar. Carefully ladle the hot brine into the jar leaving ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles. Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled. Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot while the colour of the cucumbers is still slightly mottled. Place onto work surface and leave undisturbed for 24 hours. Check that the centre area of each lid has compressed or, popped. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.

Step 2

Sterilize jars and equipment: Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let stand for at least 10 minutes. Sterilize 16, 1-quart canning jars either in a dishwasher run full cycle without soap or by washing them, then letting them simmering in boiling water for 10 minutes. Sterilize canning funnel and ladle in the same manner. Make the brine: Place all of the ingredients for the brine into a medium-sized stainless steel pot and stir until the sugar and salt dissolve. Bring the brine to a boil. (see note in story regarding the quantity of brine required) Fill the jars: Place one head from the dill weed and few bits of the stalk into each sterilized jar. Add about a tablespoon of garlic and 8 to 10 peppercorns. Add the peppers if using. Pack cucumbers tightly, positioned upright, into the jars. Stuff the jars to ½ inch from the top. Canning - here are my guidelines to seal properly: Place sterilized funnel on top of the first jar. Carefully ladle the hot brine into the jar leaving ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles. Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled. Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot while the colour of the cucumbers is still slightly mottled. Place onto work surface and leave undisturbed for 24 hours. Check that the centre area of each lid has compressed or, popped. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.