Kosher Dill Pickles
4 pounds pickling cucumbers (about 4 inches long)
6 Tbsp. canning salt
3 c. vinegar
3 c. water
1 cup dill seeds (or you can use some dill as well)
onions (cut in 1/4's or use several tiny onions)
peppercorns
14 garlic cloves (cut in 1/2)
6 Tbsp. canning salt
3 c. vinegar
3 c. water
1 cup dill seeds (or you can use some dill as well)
onions (cut in 1/4's or use several tiny onions)
peppercorns
14 garlic cloves (cut in 1/2)
Wash cucumbers; cut in 1/2 the long way.
Combine salt, vinegar, garlic and water, bring to a boil. (remove the garlic
from the brine and pack 4 garlic 1/2's in each jar with the pickles).
Pack cucumbers, dill, dill seed, onions in pint or quart size canning jars.
Pour hot brine over pickles, filling to 1/2 inch from the top of the jar.
Put on lid and rim and set in hot water bat for 15 minutes (212 degrees )
****makes 7 pints
Published by Mary Wensing Dvorachek
I'm glad to be back sharing recipes and articles. View profile
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8 Comments
Post a CommentEnjoy ladies. Hugs Mary
MmMmmM My uncle used to make his own pickles,,, but they was yucky!!!
Now I also want some pickles!
I'm more of a sweet pickle person myself, but I bet these are awesome! 5 stars plus!
Yum!
Enjoy Teresa, Bandit, and Lisa. Hugs Mary
Yum! Thanks Mary! You're the best:)
My grandpa would have loved you!!! :-)