Looking for the great taste of Garlic Dill Pickles sold at delis? This garlic dill pickle recipe will delight family members and friends.
Did you know? If you have Alliumphobia, you will not make this recipe Why!? Simply because Alliumphobia is the fear of garlic.
3 quarts water
6 ounces salt
3 cloves of garlic per quart of pickles
Pickling cucumbers cleaned and sliced into chips or wedges.
Use more, if you like it strong.
1 teaspoon pickling spice per quart
Dissolve salt in the water and vinegar.
Place a layer of dill weed into a clean quart-sized canning jar.
Clean and slice pickling cucumbers into chips or wedges.
Pack sliced pickles into the jar.
Add pickling spice.
Coarsely chop 3 cloves of garlic and add to the jar.
Add brine to completely cover pickles.
Let stand at room temperature for 7-10 days.
Refrigerate and use when desired.
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