Ingredients
11 cups water
5 cups white vinegar
1 cup canning salt
12 pounds pickling cucumbers,
quartered or halved lengthwise
9 dill heads
(Heads are the flowers of fresh dill plants. You can substitute 3 tablespoons of dill seed.)
18 garlic cloves
18 small dried hot chili peppers
Directions
In a Dutch oven, bring water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into quart jars within 1⁄4 inch of top. Place one dill head (or 1 teaspoon dill seed), two garlic cloves and two peppers in each jar. Ladle boiling liquid over cucumbers, leaving a quarter-inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
