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LOCATION: Recipes >> Preserving >> Kosher Dills 03

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Kosher Dill Pickles
Yield: 1 quart (P)

2 cups water
1 tablespoon kosher salt
1 tablespoon white vinegar
4 to 5 cucumbers (about 5 inches long)
2 heads dill
1 clove garlic, sliced
1 teaspoon mixed pickling spices

In a saucepan bring the water to a boil. Add the salt and boil for
2 minutes. Let cool for 5 minutes. Then add the vinegar and let
the mixture cool for several hours.

Was the cucumbers and dry with paper towels.

Put 1 dill head in the bottom of a sterilized quart jar.

Pack cucumbers into the shoulder of the jar. Add the garlic and
the pickling spices. Cover with the remaining dill. Add salt and
water to within 1 inch of the top of the jar and keep partially
covered for 2 to 3 days.

When the jar starts to bubble, let it bubble a day or two, removing
the scum daily. Then seal and store in a dry, cool place for about
3 weeks before using. Refrigerate after opening. The pickles
should last several weeks after opening in the refrigerator, or
indefinitely unopened.


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