LOCATION: Recipes >> Preserving >> Kosher Dills 02
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Kosher Dills 02
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KOSHER DILL PICKLES
YIELD: 4 -6 QUARTS
36 small firm cucumbers
6 tablespoons kosher salt (do not use table salt)
12 large cloves garlic
2 tsp. pickling spice
12 sprigs dill
Scrub the cucumbers. Pack them in an upright position into quart-
size glass jars. Divide the salt, garlic, pickling spice, and dill
among the jars. Fill each jar to overflowing with water. Seal
the jars. Store in a dark, cool place for at least 10 days before
using. Chill before serving.
Notes: Brine will become cloudy as cucumbers become pickles.
Refrigerate when pickles are ready.
For success with this recipe, the cucumbers must be very firm and
fresh without brown spots or soft areas. otherwise, they will turn
rotten in the jar.
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