Grandma's Dill Pickles
A treasured family recipe!
Servings 9 quarts
Ingredients
- 11 cups water
- 5 cups white vinegar
- 1 cup canning salt
- 12 pounds pickling cucumbers, quartered or halved lengthwise
- 9 dill heads
- 18 garlic cloves
- 18 small dried hot chili peppers
Instructions
- In a Dutch oven, bring water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into quart jars within 1/2 inch of top. Place one dill head, two garlic cloves and two peppers in each jar. Ladle boiling liquid over cucumbers, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Notes
*This recipe calls for 18 small dried hot chili peppers. I didn't have any at the time I made the pickles, so I did not add them.*