Fast Favourite Garlic Dill Pickles

Ingredients for Fast Favourite Garlic Dill Pickles

• 8-10 small pickling cucumbers (about 1.4kg /1.5kg)

• 475ml (500 mL) white vinegar

• 475ml (500 mL) water

• 2 tablespoons (25 mL) pickling salt

• 4 heads fresh dill or 4 teaspoons dill seeds (20 mL)

• 4 small cloves garlic

Cut a thin slice from the ends of each cucumber

Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

Remove hot jars from canner. Place 1 head fresh dill or 1 teaspoon (5 mL) dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for pint (500 mL) jars and 15 minutes for quart (1 L) jars as directed for Longer Time Processing Procedure.

Tip Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.