Dill Pickles, Kosher Style Recipe
Ingredients
| 4 lbs. 4 in. cucumbers | ||
| Cider vinegar | 3 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| 6 tablespoons pure granulated salt | ||
| Garlic | 14 Clove (5gm), halved | |
| Dill seed | ||
| Peppercorns | 1 To taste | |
Directions
Scrub cucumbers and halve lengthwise.
Mix vinegar, water, salt, and garlic in a saucepan; bring to boiling.
Pack cucumbers into clean, hot 1-pint jars.
Add 2 tablespoons dill seed, 3 peppercorns, and 4 garlic halves (from the pickling liquid) to each jar.
4.
Fill jars with hot pickling liquid, leaving 1/2 inch headspace.
Adjust lids and process jars in boiling water bath 10 minutes
Mix vinegar, water, salt, and garlic in a saucepan; bring to boiling.
Pack cucumbers into clean, hot 1-pint jars.
Add 2 tablespoons dill seed, 3 peppercorns, and 4 garlic halves (from the pickling liquid) to each jar.
4.
Fill jars with hot pickling liquid, leaving 1/2 inch headspace.
Adjust lids and process jars in boiling water bath 10 minutes
Chef
