Name: Garlic Dill Pickles
Ingredients: 24 lbs Kirby Cucumbers; 3 bulbs garlic (peeled sliced); 1 cup whole black peppercorns; 3 bunches dill weed (heads and stalks trimmed); 7 bird's eye chili peppers; 12 cups water; 4 cups pickling vinegar; ¾ cup pickling salt; 2 tbsp granulated sugar

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Garlic Dill Pickles

Course: Snack

Keyword: pickles

Servings: 16 Jars

Author: Dido Kujtan

Ingredients

24 lbs Kirby Cucumbers washed and sorted by size (Soak in cold water overnight, cut bit off both ends(where bitter products concentrate) use whole or cut into spears.)
3 bulbs garlic peeled sliced
1 cup whole black peppercorns
3 bunches dill weed heads and stalks trimmed
7 bird's eye chili peppers

Pickling Brine

12 cups water
4 cups pickling vinegar
¾ cup pickling salt
2 tbsp granulated sugar

Instructions

Sterilize jars and equipment

Place jar lids and rings into a medium-sized bowl and cover with boiling water. Let stand for at least 10 minutes. Sterilize 16, 1-quart canning jars either in a dishwasher run full cycle without soap or by washing them, then letting them simmering in boiling water for 10 minutes. Sterilize canning funnel and ladle in the same manner.
Alternately..I put the washed clean jars in an oven at 225F for 30 min

Make the Brine

Place all of the ingredients for the brine into a medium-sized stainless steel pot and stir until the sugar and salt dissolve. Bring the brine to a boil.

Fill the jars

Place one head from the dill weed and few bits of the stalk into each sterilized jar. Add about a tablespoon of garlic and 8 to 10 peppercorns. Add the chili peppers if using.
Pack cucumbers tightly, positioned upright, into the jars. Stuff the jars to ½ inch from the top.

Canning- here are my guidelines to seal properly

Place sterilized funnel on top of the first jar. Carefully ladle the hot brine into the jar leaving ¼-inch of space at the top. Wipe with a wet paper towel to remove any ingredients from the rim of the jar. Tap jars gently on work surface to remove air bubbles.
Place sterilized lid on top using magnet wand or tongs. Place ring on top and turn just until finger tight. Repeat process until all jars are filled.
Transfer filled jars to boiling water and process for 10 minutes. Carefully remove jars from pot while the colour of the cucumbers is still slightly mottled. Place onto work surface and leave undisturbed for 24 hours. Check that the centre area of each lid has compressed or, popped. Wipe jars clean and store in a cool, dark and dry place, or gift to someone special.

Dill Garlic Pickles