Kosher Dills

So yummy when you make your own. Summer is the best time for pickling.

• Ready In: 15 mins
• Yields: 6-7 pints

Ingredients

• 4  lbs pickling cucumbers
• 14  garlic cloves, peeled and cut in half
• 1⁄4 cup pickling salt
• 3  cups water
• 2 3⁄4 cups vinegar (5% acidity)
• 14  sprigs fresh dill weed
• 28  peppercorns

Directions

1. Wash cucumbers, and cut in half lengthwise.
2. Combine garlic, salt, water and vinegar, bring to a boil.Remove garlic and place 4 halves into each hot sterilized jar. Pack cucumbers into jars, adding 2 sprigs dillweed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving a 1/2 inch headspace. remove air bubbles; wipe jar rims. Cover jars at once with metal lids and screw on metal bands. Process in boiling water bath 10 minutes.