Kosher Dill Pickles tante elka
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

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.