Kosher Dill Pickles

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Cuisine: English

Main Ingredient: Pickle

Category: Side Dish

Difficulty: 1/10

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Kosher Dill Pickles

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Cucumber; s
3 cupVinegar; (5% acidity)
3 c Water
6 tablespoonSalt; (not iodized!)
fresh or drieddill;
1 cloveGarlic; sliced
1 1/2 teaspoonMustard; seed
Red pepper; pods (optional)


1Wash cucumbers.
2 Combine vinegar, water and salt.
3 Bring to a boil. Place generous layer of dill, 1/2-1 clove garlic and 1-1/2 tsp mustard seed in bottom of each quart jar.
4 Pack jar half full of cucumbers, add another layer of dill and fill to top with more cucumbers. Fill jars to within 1/2 inch of top with boiling liquid.
5 Put caps on jars, screwing the band tight.
6 Process 5 minutes in boiling water bath.
7 These pickles are very crisp. Jars can be packed with small, whole cucumbers, sliced for hamburgers or split lengthwise. You can use this recipe for pickled carrots or okra. A pod of hot pepper may be added if desired. NOTE: Get a book on canning if unsure about sealing and processing.
  • Kosher Dill Pickles

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