Kosher dills
Yield: 36 Servings
Ingredients:
- 4 lb Pickling cucumbers (4-inch)
- 14 cl Garlic; peeled/cut in hal
- 1/4 c Pickling salt
- 3 c Water
- 2 3/4 c Vinegar (5% acidity)
- 14 Fresh dillweed
- 28 Peppercorns
Instructions:
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 1/2-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.
