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

Step-By-Step

1Combine 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.
2Scrub cucumbers to remove any dirt. Remove tail or end pieces and cut into quarters.
3Be sure to sterilize jars and prepare for canning.
4Place 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
5Pour the hot brine into jars, making sure to distribute spices evenly.
6Close jars with lids and rings snuggle.
7Place 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