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Yield: 36 servings
[edit] Ingredients
4 |
pounds Pickling cucumbers (4-inch) |
14 |
inch cl Garlic, peeled/cut hal |
¼ |
cup Pickling salt |
3 |
cups Water |
2 ¾ |
cups Vinegar (5% acidity) |
14 |
Fresh dillweed |
28 |
[edit] Preparation
Step 1 |
Preparation Time: 0:15 |
Step 2 |
Wash cucumbers, and cutin half lengthwise. Combine garlic, salt, water, and vinegar; bring to a boil. Remove garlic and place 4 halves into each hot sterilized jar. Pack cucumbers into jars, adding 2 sprigs dillweed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Cover jars at once with metal lids, and screw on metal bands. Process jars in boiling-water bath 10 minutes. |
Step 3 |
Yield: 6 to 7 pints. |
[edit] About Kosher Dills
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