Kosher Dill Pickles Recipe
Ingredients
Scale
- 5 pounds pickling cucumbers
- 5 cups water
- 4 cups vinegar
- 1/3 cup sugar
- 1/2 cup kosher salt
- 8 cloves garlic
- 1 Tablespoon mustard seeds
- 8 small hot peppers
- 8 bay leaves
- 8 dill sprigs
- Pickle Crisp (optional)
For canning:
Instructions
- Wash and slice cucumbers to desired sizes
- Combine water, vinegar, sugar, and salt together in a large pot, and heat to a simmer, stirring a few times to dissolved ingredients
- Meanwhile, prepare jars by sterilizing, then adding a clove of garlic, 1/8-1/4 teaspoon mustard seeds, 1 hot pepper, 1 sprig of dill, and pickle crisp according to package instructions to each jar
- Pack jars firmly full of prepared cucumbers leaving 3/4-1 inch of headspace
- Ladle hot pickling brine into jars, fully submerging cucumbers, leaving 1/2 inch of headspace
- Screw down lids and rings
- Prepare water bath canner with hot water
- Arrange jars in canner so that they don’t touch, making sure that the water reaches a depth of at least an inch over the jars
- Heat to a rolling boil and process pint jars for 10 minutes
- Remove from heat and let cool about 15 minutes
- Remove hot jars from canner carefully, and let cool in a place where they can remain undisturbed. I like to cover them with a towel to protect them from drafts
- After 24 hours, check seals, then wash if needed, and store in a cool place out of direct light
Find it online: https://frugalfarmwife.com/article/kosher-dill-pickles-recipe/