I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, August 25, 2010

Dill Pickles

When my daughter Tonia was a teen her friends Erica, Sarah & Dawn would come over to spend the night and it was a must to have dill pickles for them. The hardest part of making these dill pickles is waiting the 8 weeks to eat them.

DILL PICKLES (makes 8 quarts)

*8 pounds 3-4 inch long pickling cucumbers
*4 cups white vinegar
*12 cups water
*2/3 cup pickling salt
*16 cloves garlic, peeled and halved
*8 springs fresh dill weed
*8 heads fresh dill weed
*2 bags ice

~Wash cucumbers, and place int the sink with cold water and lots of ice cubes.
~Soak at least 2 hours but no more than 8. Refresh ice as needed.
~Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
~In a large pot over medium-high heat, combine the vinegar, water, and pickling salt.
~Bring the brine to a rapid boil.
~In each jar, place 2 half-cloves of garlic, one head of dill, one sprig of dill.
~Slice cucumber either length wise or in hamburger dill style, whatever you like best.
~Fill jar with pickles, leaving 1/2 inch headspace.
~Fill jars with brine, leaving 1/2 inch headspace.
~Wipe top of jars with a clean cloth of any residue.
~Seal jars with lids, and rings.
~Process sealed jars in a boiling water bath.
~Process jars for 15 minutes.
~Remove jars from hot water bath and let sit for 24 hours before storing in a cool place (fruit cellar).
~Store pickles for a minimum of 8 weeks before eating.

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