Kosher Dill Pickles tante elka

Ingredients

36 firm small kirbys
6 tablespoons kosher salt
12 garlic cloves peeled
2 tablespoons pickling spices
12 fresh dill sprigs

Preparation

1
Scrub the kirbys and pack them in an upright position in glass jars. Divide the salt, garlic, pickling spice and dill among the jars.
2
Fill each jar to overflowing with water. Seal the jars. Store in a cool, dark place at least 10 days before using.
3
Pickles are ready when brine starts to get cloudy. Chill before serving. Pickles should be consumed within six weeks.

 



Yield:

1.0 servings

Added:

December 10, 2010

Creator:

Related Cooking Videos