These Zesty Garlic Dill Pickles are a flavorful and spicy twist on classic pickles, perfect for snacking or as a tangy addition to your meals.
Wash the cucumbers thoroughly under cold water.
Use firm cucumbers for the best crunch.
Combine water, vinegar, sugar, and salt in a large pot.
Stir until the sugar and salt are fully dissolved.
Place dill and pickling spices in a cheesecloth, tie it securely, and add to the pot.
The cheesecloth makes it easy to remove the spices later.
Bring the brine mixture to a boil, then reduce to a simmer for 5 minutes.
Simmering helps infuse the flavors into the brine.
Place garlic, alum, and optional red pepper flakes into each sterilized canning jar.
Ensure jars are sterilized to prevent contamination.
Pack the cucumbers tightly into the jars, leaving some space at the top.
Cut cucumbers into spears or slices for easier packing.
Pour the hot brine into the jars, covering the cucumbers completely.
Leave about 1/2 inch of headspace in each jar.
Wipe the rims of the jars clean, place the lids on, and screw the bands fingertip-tight.
Ensure the rims are clean for a proper seal.
Process the jars in a boiling water bath for 10 minutes.
Adjust processing time for altitude if necessary.
Remove jars from the water bath and let cool undisturbed for 24 hours.
Check the seals after cooling to ensure they are airtight.
Store the jars in a cool, dark place for at least 2 weeks before enjoying.
The waiting time allows the flavors to develop fully.
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