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Blue Book Kosher Dills
3/4 cup sugar
1/2 cup canning salt
1 quart vinegar
1 quart water
3 tablespoons mixed pickling spices
8 pounds pickling cucumbers - (4" to 6") -- halved lengthwise
Green dill - (1 head per jar)
Bay leaf - (1 per jar)
Garlic - (1 clove per jar)
Hot red pepper - (1 piece per jar)
Mustard seed - (1/2 tspn per jar)
Combine sugar, salt, vinegar and water in a large saucepan. Tie mixed pickling spices in a piece of cheesecloth and add to vinegar mixture. Simmer 15 minutes. Meanwhile pack cucumbers into hot jars, leaving 1/4-inch head space. When packing cucumbers, add dill, bay leaf, garlic, hot red pepper and mustard seed to each jar.
Bring vinegar mixture to a boil, and pour the hot liquid over cucumbers, retaining 1/4-inch head space. Screw on caps. Process pints and quarts 15 minutes in boiling water bath. (To process, stand jars on a rack in a deep kettle. Cover completely with water, bring to a boil and boil for 15 minutes.).
This recipe yields 7 pints.
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