dad's garlic dill pickles
(2 ratings)
I grew up waiting for these every summer. I learned to make them from dad and have even gotten a fairly close rendition. I still can't get them exactly, but I have finally figured out the issue. It's the water. I grew up in Cleveland and everything was made with Lake Erie tap. I keep a bottle of these on the counter year round. Eat 2 a day to keep the doctor away.
(2 ratings)
yield
serving(s)
prep time
45 Min
method
No-Cook or Other
Ingredients For dad's garlic dill pickles
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25-30whole pickling cucumbers. ( 4-5 inchs long quarter size round)
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3 cwhite vinegar
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9 cwater
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8 Tbspkosher salt
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10-12 clovegarlic
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1 bunchdill (baby dill ok if regular is out of season)
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6 Tbsppickling spice
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?optional additional dried hot peppers for spice
How To Make dad's garlic dill pickles
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1scrub cucumbers with vegetable brush
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2clean and sanitize a 1 gallon jar for pickles or use a crock
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3mix vinegar, water, salt, and pickling spice in a none reactive bowl until salt is dissolved. ( I cold brine my pickles )
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4start packing jar a few cloves of peeled garlic, dill, cucumbers, continue layers until jar is packed
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5ladle cold brine into jar making sure to get plenty of the pickling spice in.
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6loosely cap jar and leave sit for 3 days to a week before giving them a test.
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7I do not refrigerate mine but you can after they have sat out to pickle if you choose.
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8the batch in photo was put up in a 2 1/2 gallon container. Like I said I really like pickles. The above recipe is for 1 gallon. You can adjust the amounts for larger or smaller batch's. Just remember water to vinegar ratio is 3:1. - Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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