Recipe: Kosher Dill Pickles II

I'm looking forward to trying these.

Recipe below.

 

KOSHER DILL PICKLES II

Makes about 7 pints

4 lbs small pickling cucumbers, washed, ends trimmed and discarded, cut into halves or quarters lengthwise

4 ½ C water

4 C vinegar

6 Tbsp canning salt

Fresh dill or dill seed

Mustard seed

Garlic

3-4 dried red peppers, cut into thirds

Combine water, vinegar, and salt, and bring to a boil. Pack cucumbers in hot jars, leaving ¼ inch headspace. Add 2 heads dill or ¼ C dill seeds, ½ tsp mustard seeds, 1 clove garlic, and 1 piece red pepper to each jar. Carefully pour hot liquid over cucumbers, leaving ¼ inch headspace. Remove air bubbles with a non-metallic spatula. Seal caps and process 15 minutes in a boiling water bath.