Garlic Dill Pickles: Canning on Sundays


Canning on Sundays Happy Sunday!  Garlic Dill Pickles-From the Garden Table

I am so excited to be starting this new feature and sharing it with all of you.   If you have been following my blog, you know that I have a passion for canning and love to share the recipes.

I try to post at least 1 canning recipe a week.  I thought that if I choose a dedicated day, those who are interested in canning know when to expect them.

I had a hard time deciding which recipe to use first because I have quite a few stored up.  Then I decided, that since at this very moment I am almost buried in pickling cukes from my garden (that I am trying very, very hard to keep up with!), I would share one of the recipes for pickles that I made this week. Garlic Dill Pickles

It’s the first time that I have tried this recipe, and it seemed to have a lot of sugar in it for a dill, but decided to try it anyway and see how it compared.

It’s still a little early to open up a jar to taste the finished result,  but I can tell you the brine is fairly sweet, almost like a Bread and Butter, but I think  the addition of the dill and garlic  should give it an interesting twist.

I absolutely love trying new recipes, you never know when you will discover a new favorite.  This week I will be trying 2 more new pickle ones, a Maple Sweet Pickle and also a Lemon Pickle recipe. I can’t wait to taste them!

I’ll let you know how they turn out!


Sweet Garlic Dill Pickles
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  1. 6 Pint jars
  2. 4 lbs pickling cukes, sliced 1/4 inch thick
  3. 2 onions, large, sliced thin
  4. 6 tablespoons kosher salt
  5. 5 cups ice, approximately
  6. 3 cups cider vinegar
  7. 3 cups white vinegar
  8. 4 cups sugar
  9. 4 teaspoons mustard seeds
  10. 4 teaspoons black peppercorns
  11. 1 teaspoon turmeric
  12. 12 cloves garlic
  13. 6 sprigs fresh dill
The night before
  1. Place sliced cukes, ice and salt into a colander, top with some more ice. Put colander into a bowl (to catch drippings) and refrigerate overnight.
2nd Day
  1. Prepare canner, jars and lids.
  2. Rinse cukes and onions well and drain.
  3. Put remaining ingredients (except garlic and dill) into a large pot and bring to a boil.
  4. Once boiling, add the cukes and onions and bring to a boil again, stirring often.
  5. Add 2 cloves of garlic and 1 dill sprig to each hot jar.
  6. Next, add pickle mixture and brine to jars, leaving 1/2 headspace.
  7. Remove air bubbles, wipe rims and affix lids.
  8. Process in a boiling water bath for 10 minutes.
  9. Remove from canner and let stand, undisturbed for 12 hours.*
  1. Yields: 6 Pints
  2. *Pickles are best if let to meld for 6 weeks, but they are perfectly fine if opened before that. I usually can't go that long before opening at least 1!!
Adapted from Burnt Carrots
Adapted from Burnt Carrots
From the Garden Table

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