Sweet Garlic Dill Pickles Pickling Juice: 1 cup sugar 1 cup white vinegar 1 tablespoon salt ½ teaspoon Alum (Note: 4x this recipe is enough for about 6+ pints) Combine ingredients and bring to a boil

Ingredients: Pickling cucumbers the size of your choice Fresh heads of dill Fresh garlic cloves

How to: 

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Use pint or quart glass canning jars – keep hot (I throw them in to the dishwasher for sanitizing and have the cycle end about the time I will need them). After washing the rings for the jars and the new lids put them in a pan of boiling water to keep hot and ready for use. Make sure to sanitize all equipment to be used Do not peel the cucumbers Wash them thoroughly Slice the cucumbers the way you prefer (slices, spears or not at all). DO ONE JAR AT A TIME Place a clove of garlic at the bottom of each heated jar Pack the cucumbers into the jar Add a head of fresh dill to the jar Pour boiling pickle juice (see above) into the jar leaving ¼ inch head space. Remove air bubbles by running a knife inside the jar around the edge or by carefully tapping the jar on a hotpad on the counter. Place the hot lid on and the ring.

This method of using the heated jars, lids and boiling pickling juice will seal the lids. I usually place the finished jars on a towel in an area where there is no draft (throw another towel over them just to make sure). You’ll hear the

POP when they seal. I wait until the next day to check on them and you can tell if they are sealed by pressing down on the lid. If it doesn’t bounce back it’s sealed. If it does just throw those into the fridge right away and eat first. If you want to make sure they seal you can use a hot water bath by placing the jars in boiling water for about 10 minutes. This can make the pickles a bit softer being that they are cooking. Don’t forget to mark the date and what they are on the lid with a permanent marker. Don’t forget – the longer they sit in the juice the more picklier (yes, it’s now a word) they will be!