Deschauer's Dill's

Submitted by Marly Deschauer

"This is a great basic Kosher Dill recipe that I have a lot of fun changing up to fit my moods! Spicy or not spicy!? I simply add in chile's, jalapeno's, or even habenero! I also tend to throw carrot quarter's in as well! Enjoy!"

 

• Ready In: 2hrs 15mins
• Ingredients: 6
• Yields: 8 Quart Jars
• Serves: 64

ingredients

• 8 lbs of 3 to 4 inch pickling cucumbers
• 4 cups white vinegar
• 12 cups water
• 2⁄3 cup pickling salt
• 16 garlic cloves, peeled and halved
• 8 heads fresh dill

directions

1. 1. Wash cucumbers and place in the sink/large basin with cold water and lot's of ice. Soak in ice water for at least 2 hours, but no more than 8 hours. Refresh ice as needed. Sterilize 8 (1 Quart) canning jars in boiling water for at least 10 minutes.
2. 2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. 3. In each jar, place 2 half garlic cloves (or to taste) and one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves. Fill the jard with the hot brine, Seal the jars making sure that the lids and jar rims are free of any residue.
4. 4. Process sealed jars in a boiling water bath. Process 1 quart for 15 minutes.
5. 5. Store pickles for a minimum of 8 weeks before consuming. Refrigerate after opening. These pickles will keep for up to 2 years if stored in a cool dry place.