kosher dills
(1 RATING)
I didn't grow up aroud canning, I got into it when I married my husband. We have gardens every year and to help w/expense throughout the rest of the year I can a lot of what we grow. I've learned a lot from my mother-in-law and online as well.
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Ingredients
- - this is the standard recipe if you have just 4 lbs of cukes, i usually have bags and bags that i do at a time.
- 4 pounds pickling cukes
- 14 cloves garlic peeled and split
- 1/4 cup pickling salt
- 2 3/4 cups white vinegar
- 2 3/4 cups water
- 12 - 14 - sprigs fresh dill
- 28 - peppercorns
How To Make kosher dills
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Step 1Wash and sterilize 6-7 pints or 3-4 quart jars, lids and rings.
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Step 2Wash and prepare cukes to your liking (quartered lengthwise, sliced thin rounds, sliced thin lenghwise, chunks, etc.)
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Step 3Combine garlic, salt, vinegar and water (brine); heat to boiling.
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Step 4In the bottom of each jar place 4 (or 8 depending on pint or quart) peppercorns as well as dill.
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Step 5Remove garlic from boiling brine and divide equally between jars. Pack cukes in jars to within an inch of the top.
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Step 6Pour brine over cukes to within 1/2 inch of top. Top with a lid/ring and place in water bath.
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Step 7When all jars are in boiling water bath process 10 minutes. Jars 'pop' when removed from bath.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Vegetables
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Vegetable Appetizers
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