Name: The Perfect Garlic Dill Pickle
Yield: Yield: 5–6 quarts
Ingredients: 6 tsp. mustard seeds; ¾ cup canning salt; 8 cups water; ¼ bushel small pickling cucumbers (ideally 3” or less in size, freshly harvested within 24–48 hours); 2 bulbs garlic; 6 tsp. dill seeds or 1 sprig fresh dill per jar; Optional: 1–2 jalapeños, quartered, or 1 halved habanero pepper for extra spice; 8 cups (5 percent acidity) distilled white vinegar

Preparation info

Yield:
5–6 quarts

Difficulty
Medium

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

It took me years of experimenting with loads of different ingredients to figure out the perfect dill pickle recipe. It turns out the simplest recipe is the best. I use this brine for almost all of my various pickled veggies now because it’s easy and it tastes phenomenal. A lot of canners are intimidated by making pickles because the end result is mushy. I have never made a soft pickle in all my years of canning, and if you follow my directions closely, you won’t either.