LOCATION: Recipes >> Preserving >> Dill Pickles 21
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Dill Pickles 21
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Awesome Pickles
Makes 6 500ml jars
3/4 cup coarse Kosher salt
30-35 small cucumbers tips trimmed, and well washed
12 or so baby garden carrots
2 Tbsp. sugar
1 cup white vinegar
3 cup cider vinegar
3 tsp pickling spice
12 cloves garlic, peeled
6 bay leaves
6 bunches dill with seed heads
Dissolve 1/4 cup salt in 2 1/2 quarts water in a large bowl. Add
cucumbers and set aside for 12 hours.
Drain and rinse. Combine 1/2 cup salt, sugar, vinegar, and 4 cups
water in a saucepan. Bring to a boil over high heat. Place 2 cloves
of the garlic, 1 bay leaf, 1/2 tsp pickling spice, and 1 bunch of
dill in hot sterilized quart jars. Fit cucumbers and carrots upright
in jars. Pour hot vinegar mixture over cucumbers to cover. Put lids
on jars, and process in a boiling water bath for 15 minutes. Remove
jars and allow to cool. Store in a cool, dark place for at least
3 weeks, and up to 1 year.
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