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Pop's Dill Pickles
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
185 minutes
Quick and delicious homemade dill pickles with cucumbers, garlic, vinegar, sugar, and spices - a crowd-pleasing snack!
Ingredients:
  • 8 pounds small pickling cucumbers
  • 4 cups distilled white vinegar
  • 0.75 cup white sugar
  • 0.5 cup pickling salt
  • 3 tablespoons pickling spice, wrapped in cheesecloth
  • 7 1-quart canning jars with lids and rings
  • 7 heads fresh dill
  • 7 cloves garlic
Instructions:
  • In a large pot, arrange the cucumbers and cover them with ice cubes. Allow them to rest for 2 to 8 hours. Then, drain and gently pat dry.
  • In a large saucepan, combine water, vinegar, sugar, pickling salt, and pickling spice. Bring to a boil, then let it simmer for 15 minutes.
  • Boil the jars and lids for 5 minutes. Fill hot jars with cucumbers, leaving 1/2 inch of space at the top. Add 1 dill head and 1 garlic clove to each jar. Fill jars with hot pickling liquid, leaving 1/4 inch of space. Clean the jar rims with a damp paper towel. Seal with lids and rings.
  • Fill a large stockpot halfway with water and bring to a boil. Using a jar holder, carefully lower jars onto the rack, leaving a 2-inch space between them. Ensure water level is at least 1 inch above jar tops, adding more boiling water if needed. Cover the pot, bring to a full boil, and process for 5 minutes.
  • Carefully transfer the jars from the stockpot to a cloth-covered or wood surface, allowing space between each jar to cool. After they have cooled, firmly press down on the lids to ensure a tight seal. If any jars are not sealed properly, refrigerate and consume within two weeks.
  • Allow the sealed jars to rest in a cool, dark place for a minimum of 1 week before opening.

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