Baba's Dill Pickles
Use about one basket of cucumbers – some people like smaller, crunchier pickles, some people like bigger pickles that can be sliced for a juicy, grilled burger – so, pick the size that’s right for you.
It’s critical for crunchy dill pickles that they be soaked in ice cold water for about 2 hours. While these are soaking, sterilize 10 canning jars (1 quart size) in boiling water for at least 10 minutes, lids and jars.
In a large pot, over med-high heat, combine 4 cups white vinegar, 12 cups water, 2/3 cup pickling salt and bring to a rapid boil.
In each jar, place 2 ½ cloves of garlic, 1 head of dill, and enough cucumbers to fill the jar. Add 2 more garlic cloves and one more sprig of dill. Fill the jars with hot brine, seal the jars making sure to clean the jar rim of any residue. To spice things up, add some hot peppers flakes!
Process sealed jars in a boiling water bath for 15 minutes.
Store for a minimum of 8 weeks before eating, and refrigerate after opening.
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