Kosher Dill Pickles
Ready In: 50 mins
Serves: 50
Yields: 5 quarts
Ingredients
- 2 1⁄2 lbs pickling cucumbers
- 10 heads fresh dill
- 5 large garlic cloves
- 5 tablespoons pickling salt
- 5 hot peppers (optional)
- 1 quart cider vinegar
- 3 quarts water
Directions
- Wash cucumbers.
- Mix vinegar and water in a pan and bring to a boil.
- To the bottom of each jar, add 2 heads dill, one garlic clove, one tablespoon salt, and the pepper (if desired).
- Pack cucumbers into jars, leaving 1/2 inch headspace.
- Pour boiling liquid over cucumbers, leaving 1/2 inch headspace.
- Wipe rims, place lids.
- Adjust bands fingertip tight, and process in boiling water bath for 20 minutes.
- Add one minute to processing time for every 1000 feet above sea level. Remove to a protected surface to cool completely.
- Makes 5 quarts.
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