Kosher Style Garlic Dill Pickles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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These are quick to make. use either small whole cucumbers or cut large ones into quarters. for an additional interesting flavor, tuck a small dried hot red pepper into each jar. Complete Book of Small Batch Preserving. Ingredients:
3 lbs small pickling cucumbers |
2 cups white vinegar |
2 cups water |
2 tablespoons pickling salt |
4 heads fresh dill or 4 teaspoons dill seeds |
4 cloves garlic |
Directions:
1. CUT A THIN SLICE FROM THE ENDS OF EACH CUCUMBER.
2. MEANWHILE, COMBINE VINEGAR, WATER AND SALT IN A SAUCEPAN AND BRING TO A BOIL.
3. REMOVE HOT JARS FROM CANNER.
4. PLACE 1 HEAD FRESH DILL OR 1 teaspoons DILL SEEDS AND 1 CLOVE GARLIC INTO EACH JAR; PACK IN CUCUMBERS.
5. POUR BOILING VINEGAR MIXTURE OVER CUCUMBERS TO WITHIN 1/2 INCH OF RIM (HEAD SPACE).
6. PROCESS 10 MINUTES FOR PINT JARS AND 15 MINUTES FOR QUART JARS.
7. TIP: Garlic may turn blue or green in the jar.
8. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.
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