Kosher Style Garlic Dill Pickles

Total Time
30mins
Prep 15 mins
Cook 15 mins

These are quick to make. use either small whole cucumbers or cut large ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar. Complete Book of Small Batch Preserving.

Ingredients Nutrition

Directions

  1. CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER.
  2. MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL.
  3. REMOVE HOT JARS FROM CANNER.
  4. PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS.
  5. POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE).
  6. PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS.
  7. TIP: Garlic may turn blue or green in the jar.
  8. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.

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