Kosher Dills
9 lbs pickling cucumbers (about 50 - 3
to 4-inches)
8 cups water
4 cups White Vinegar (5% acidity)
1 cup Pickling & Canning Salt
8 heads fresh dill
16-24 garlic cloves
8 small red or green chile peppers (optional)
1. PREPARE and PROCESS home canning jars
and lids according to manufacturer’s instructions for sterilized
jars. Keep jars hot.
2. WASH cucumbers and drain. Cut 1/16-inch slice
off blossom end and discard. Leave cucumbers whole or cut into
spears.
3. COMBINE water, Pickling & Canning Vinegar, and Pickling
& Canning Salt in a large non-reactive saucepan. Do not use
aluminum. Bring to boil. Remove syrup from heat.
4. PACK cucumbers tightly into hot jars, leaving 1/2-inch
headspace. In each jar add 1 head fresh dill, 2-3 garlic cloves, and
1 small chile pepper. Evenly divide hot pickling syrup among the
packed jars, leaving 1/2-inch headspace. Unused brine may be stored in a
non-reactive container up to one week in
refrigerator. Remove air bubbles, wipe rim and cap each
jar as it is filled.
5. PROCESS pints 10*minutes, quarts 15*minutes, in a boiling
water bath canner. Remove canner from heat, remove lid and let jars
stand for 5 minutes in canner. Remove jars. Let jars sit
undisturbed to cool at room temperature for 12 to 24 hours. Test
jars for airtight seals according to manufacturer’s directions. If jars do not
completely seal, refrigerate and consume within two weeks.
Product is ready to eat after 24 hours. Before serving,
chill to enhance flavor and crispness. Label and store in a dark, dry, cool
place. For plain dills, leave out the garlic.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
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