November 2, 2012
These garlic dill pickles are the perfect recipe for beginners. The art of pickling and preserving is cultivated through experience, trial and error but these garlic dill pickles are fool proof. These pickles are ready to eat in just 24 hours and can be refrigerated for up to two months. They are delicious with sandwiches or just on their own as a snack. You can use this same technique to pickle beets, carrots, and radishes.
Place cucumbers in a large non-reactive container. Combine 1/2 gallon of water with 1 cup salt, and stir until salt is dissolved. Pour over cucumbers. Cover and refrigerate overnight.
Drain and rinse the cucumbers, discarding brine. Pack into 4 to 5 wide-mouthed quart jars. Divide pickling spices, garlic, and dill between the jars.
Combine 6-1/4 cups water, remaining 1/2 cup salt, vinegar, and sugar in a medium saucepan. Bring to a boil and pour into packed jars. Cool to room temperature. Cover and refrigerate for up to 2 months.