Title: Garlic Dill Pickles
Categories: Vegetable
Yield: 8 Pints
| 4 | lb | Pickling cucumbers (3-4 in) |
| 6 | c | Water |
| 4 1/2 | c | Apple cider vinegar |
| 6 | tb | Pickling salt |
| 3/4 | ts | Crushed red pepper (opt) |
| 16 | | Clove of garlic - split |
| 16 | | Head of fresh dill |
Wash cucumbers and remove 1/16 inch from blossom end. In a 3 quart
saucepan, combine water, vinegar, salt, and red pepper. Bring to a boil.
Meanwhile, place 2 pieces of garlic and 1 head of dill in each hot pint
jar. Firmly pack cucumbers upright in jars, leaving 1/2 inch head space.
Place 2 additional pieces of garlic and 1 head of dill on top of cucumbers.
Immediately pour hot vinegar mixture over cucumbers, leaving 1/2 inch head
space. Carefully run a non-metallic utensil down inside of jars to remove
trapped air bubbles. Wipe jar tops and threads clean. Place hot lids on
jars and screw bands on firmly. Process in boiling water canner for 10
minutes.