Pearl Williams’s Dill Pickles

From my friend Nancy Williams.

3 cups white vinegar (5% acidity)
9 cups water
11 Tablespoons pickling salt (UNiodized)

Sterilize your jars, lids and rings. Combine the ingredients to make a brine. Bring to a boil and keep at a simmer on the stove while you pack your jars. Into each jar put:

1 clove garlic (more if you’d like)
1 teaspoon whole pepper corns
loads of fresh or dried dill
1 tsp. red pepper flakes (optional, for spicy pickles)
1/2 tsp mustard seed (optional)
All the cucumbers you can pack in

Pour boiling hot brine over the contents of each jar to within 1/2 inch of top. Wipe the jar tops with a clean, dry cloth. Put lids on, twist the rings down tight. You’ll have better luck with jars sealing if you do this step one jar at a time.

You may, if you’d like, process the jars for up to 5 minutes in a boiling water bath. It doesn’t hurt the texture and it helps the jars seal.


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