Name: Easy Dill Pickles
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 9 servings
Ingredients: 11 cups water; 5 cups white vinegar; 1 cup canning salt; 12 pounds pickling cucumbers, quartered or halved lengthwise; 9 dill sprigs or heads; 18 garlic cloves; 18 dried hot chiles

This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado

Ingredients

11 cups water

5 cups white vinegar

1 cup canning salt

12 pounds pickling cucumbers, quartered or halved lengthwise

9 dill sprigs or heads

18 garlic cloves

18 dried hot chiles

Instructions

1 In a stockpot, bring water, vinegar and salt to a boil; boil 10 minutes. Pack cucumbers into 9 hot quart jars within 1/2 in. of top. Place 1 dill head, 2 garlic cloves and 2 peppers in each jar.

2 Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

3 Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.