Blue Ribbon Kosher Dill Pickles - cooking recipe
Ingredients
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4 lb. (4-inch) cucumbers or smaller
6 Tbsp. pickling salt
3 c. vinegar
3 c. water
1 c. dill seed
21 peppercorns
14 garlic cloves, cut in half
Preparation
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Wash cucumbers.
Cut in half (unless you use small ones to pickle whole).
Combine salt, vinegar and water.
Heat to a full rolling boil.
Add garlic to boiled mixture, then remove garlic and put 4 halves in each sterilized jar.
Pack cucumbers in pint jars.
Add 2 tablespoons dill seed and 3 peppercorns to each jar. Fill with pickling liquid 1/2 inch to top of each jar.
Immediately adjust jars.
Process 15 minutes in waterbath canner.
Remove from canner and complete seal.
Makes 7 pints.
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