Kosher dills

36 Servings

Quantity Ingredient
4 pounds Pickling cucumbers (4-inch)
14 cloves Garlic; peeled/cut in hal
¼ cup Pickling salt
3 cups Water
2¾ cup Vinegar (5% acidity)
14 Fresh dillweed
28 Peppercorns

Recipe by: Southern Living Preparation Time: 0:15 Wash cucumbers, and cut in 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 ½-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.

Yield: 6 to 7 pints.

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