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Garlic-Dill Pickles #2

July 30, 2010

Yea, so I like pickles…

Two weeks after the first batch of pickles (yes, it took me a while to post that), my friend and I made some MORE pickles.  It was her first time making pickles, and she bought 1/2 lb of garlic, thinking she was WAY overbuying.  Incorrect!  For the 10 lbs of pickles that we made, we used ALL of the garlic.  Actually, it was a bit less than 10 lbs; we got to a point that we ran out of jars and made a salad with the leftovers and odd ends of the cucumbers, but close enough.  For the cucumbers, the ends were trimmed and sliced into 8ths or smaller depending on the girth of the cucumbers.  We tried out chips for a few of the jars, but found that they didn’t pack in as efficiently.  I will report back on saltiness of these versus the spears when I get to bust into them.


Spice mix added to each jar:

  • 2 cloves peeled whole garlic
  • 2 sprigs fresh dill
  • 1/2 tsp whole mixed peppercorns (I use a blend of black, green, white and pink- they look pretty, although I’m not sure if they taste that differently)
  • 1/4 tsp whole mustard seed
  • half of the batch also got 1/4 tsp crushed red pepper, to mix things up


  • 5 cups white vinegar
  • 15 cups water
  • 13 tbsp pickling salt (3/4 c + 1 tbsp)
  • Note: This made WAY more brine than we needed, including the 2 quarts of refrigerator pickled cabbage I made…I would cut this in half next time.

Add all of the spices to the jars, and then wedge the cucumbers in, packing as tightly as possible.  Boil the brine and pour over each of the jars, leaving 1/2″ headspace.  Process in a hot water bath for 15 minutes.

Yield: 15 quarts

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