Crunchy Kosher Dill Pickles Ingredients 7 wide mouth jars with lids and rings fresh or dried dill cucumbers washed 7 cloves of garlic 7 hot peppers (optional) 8½ cups water 2¼ cups white vinegar ½ cup pickling salt Instructions Wash jars Fill canning kettle about ¼ cup of water set on burner and turn to high heat In medium saucepan fill ⅓ way with water set on burner and turn to high heat, bring almost to a boil, remove from burner and put lids in saucepan In a large pot bring water, vinegar, and salt to a boil Put garlic, dill, and cut peppers in jars ( I use kitchen shears to cut my peppers) Load cukes into jars tightly until you reach the neck of the jars Pour brine into jars, leaving ½ inch head space Add lid and ring to each jar and tighten Place jars into canner making sure water is JUST to the necks of the jars Bring water to ALMOST a boil, about 15 minutes Remove jars from canner, set on towel turned upside down Cover jars with a towel until cool Once cool, check for seal, label, and store in a cool dark location Pickles are ready to eat immediately, store in fridge once jars are opened
Posted on: Fri, 25 Jul 2014 13:10:03 +0000
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