Books Bygone

Friday, August 10, 2012

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.

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