Kosher Dill Pickles |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2-3 quarts | |||||||||
| INGREDIENTS: | ||
| 4 pounds cucumbers, 2-4 inches long | 3 cups water | 3 cups white vinegar |
| 3-1/2 tablespoons pickling salt | 1-1/2 tablespoons mustard seeds | 6 bay leaves |
| 6 cloves of garlic | 6 fresh dill heads or 1-1/2 tablespoons dill seeds | |
| 1 | Wash the cucumbers and remove the blossom ends. |
| 2 | Combine the water, vinegar, salt, and mustard seeds in a saucepan. Bring to a boil. |
| 3 | Into each hot, sterilized quart jar, put 1 bay leaf, 1 garlic clove, and a piece of fresh dill. Pack the cucumbers into the jars. Top each jar with 1 bay leaf, 1 garlic clove, and 1 dill head. Fill the jars with the hot liquid, leaving 1/2 inch headspace. Seal. Process at a constant 180 F. for 30 minutes. Ready to eat in 2-3 weeks. |