Kosher dills
36 Servings
Ingredients
| 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 | |
Directions
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.