Kosher Dill Pickles
Ingredients| 1/2 lb 4 inch pickling cucumbers |
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Preparing: Thoroughly rinse cucumbers, remove stems
and blossom ends. Pack cucumbers loosely into hot,
clean quart jar(s) leaving a 1/2 inch headspace. Add
dill, garlic and red pepper.
Make a brine by combining water, vinegar and salt.
Bring to boiling.
Water Bath Canning: Slowly pour hot brine over
cucumbers, leaving a 1/2 inch headspace. Wipe jar
rim, adjust lid.
Process in boiling water bath for 15 minutes for
quarts (start timing when water boils). Let pickles
stand for at least one week before opening.
Better Homes and Gardens
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
From: Gail Shipp Date: 05-21-96
Servings: 1
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