KOSHER DILLS BY EDDIE

Eddie Jordan

By
@EDWARDCARL

This recipe my mother showed me how to make a long time ago, we always had homemade pickles


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Serves:

6 to 8 quart jars

Prep:

20 Min

Method:

Canning/Preserving

Ingredients

1/4 c
kosher salt1
tsp
sugar
1 Tbsp
black peppercorns
1 Tbsp
coriander seed
1 Tbsp
red pepper flakes
3 c
white vinegar
3 c
water
10 - 12
cucumbers cut into apears
8-10
garlic cloves smashed
10 sprig(s)
dill

Directions Step-By-Step

1
Combine water,salt, sugar, peppercorns, and red pepper flakes, Over a high heat in a medium sauce pan. Bring to a boil and remove from heat, add the vinegar stir to combine.
2
Scrub cucumbers to remove any dirt. Remove tail or end pieces and cut into quarters.
3
Be sure to sterilize jars and prepare for canning.
4
Place 3-4 sprigs of dill in each jar add divided smashed garlic into each jar and stuff your cut cucumbers tightly, make sure jars are full
5
Pour the hot brine into jars, making sure to distribute spices evenly.
6
Close jars with lids and rings snuggle.
7
Place the filled jars in a boiling water bath for 15 minutes, and wait for the pop

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom