Who doesn’t like a crunchy dill pickle? I love them, problem is some jar labels can be deceiving! I hate when that happens…you open a jar of pickles and they turn out soggy and flimsy! Crispy and crunchy is what I want…so you know the saying when you want something done do it yourself! I took those words and ran with it to the kitchen and made my own pickles 🙂
They turned out great! I use local pickle cucumbers, they are so cute and crunchy. The amount for my recipe is enough for 6 one liter mason jars. This is my adaptation from Taste of Home Canning and Preserving Magazine.
The first time I made these I noticed that some of the garlic pieces turned blue, so I asked about it and the answer is in the comment section, thanks Carol, it’s normal so no worries!
What you will need:
- 5 and 1/2 to 6 lbs pickle cucumbers
- 8 cups white vinegar
- 8 cups water
- 1 cup salt
- 2-3/4 cups of sugar
- 1 large onion
- 6 cloves of garlic
- 1 bunch of dill
- 6 tbsp of pickling spices
- 6 bay leafs
- 6 clean 1 L mason jars and lids