Recipe 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!
- 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 See How It's Made
- 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. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
- 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. Process sealed jars in a boiling water bath. Process 1 quart for 15 minutes.
- 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.