Create delicious homemade garlic dill pickles with this easy-to-follow recipe, perfect for preserving the taste of summer.
Wash the canning jars with hot, soapy water and rinse thoroughly.
Ensure the jars are completely clean to avoid contamination.
Fill a canning kettle halfway with hot water and set it on high heat.
Using hot water speeds up the process.
In a large saucepan, combine the vinegar, water, and pickling salt. Bring to a boil, then remove from heat.
Stir the brine until the salt is fully dissolved.
Place a layer of dill and a garlic clove at the bottom of each jar.
Adding dill and garlic first ensures even flavor distribution.
Pack the cucumbers tightly into the jars, leaving about half an inch of headspace.
Use cucumbers of similar size for uniform pickles.
Pour the brine into the jars, covering the cucumbers completely while maintaining the headspace.
Use a funnel to pour the brine neatly.
Seal the jars with lids and rings, ensuring they are tight but not overly so.
Check for any cracks in the jars before sealing.
Place the jars in the canning kettle with water reaching just below the lids. Heat until almost boiling, then remove.
This step helps create a vacuum seal for preservation.
Let the jars cool on a dish towel, covered with another towel, before storing.
Cooling slowly prevents jar breakage.
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