Ingredients for Nana Mae's Garlic Dill Pickles
- White Vinegar
- 5 cups water
- Kosher Salt
- Garlic Cloves
- Dill Flowers
- Cucumbers
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How to Make Nana Mae's Garlic Dill Pickles
- In a large saucepan, bring 5 cups of water, 2 cups white vinegar, and 1/2 cup pickling salt to a rolling boil. Stir until salt is completely dissolved.
- Wash and trim 2 pounds pickling cucumbers. Cut into spears, about 2-3 inches long.
- Pack the cucumber spears tightly into five clean, hot 1-quart canning jars. (Oven-heating the jars for 10-15 minutes at 200°F is helpful to prevent cracking).
- Add 1-3 cloves of garlic and 2-3 dill flower heads to each jar.
- Carefully pour the boiling brine over the cucumbers, leaving about 1/2 inch headspace at the top of each jar.
- Secure lids tightly onto jars. Let cool completely.
- Store on a cool, dark shelf for at least 4 weeks (preferably longer!), before opening. Do not refrigerate until opened.
- Check the brine regularly. Discard if it becomes cloudy before opening.
Nutrition Information (Approximate per serving)
Sodium
583 g
Sugar
87g
Fat
2g
Carbs
16g