posted by Marli 04-12-99 6:14 AM
Kosher Dill Pickles
Sterilized 2 quart glass jars with lids
small pickling cucumbers
pickling spice
dill weed
garlic cloves, peeled
Brine:
In large pot heat 10 cups of water with 1/2 cup salt to boiling
To assemble:
Place 1 tsp. pickling spice, 2 cloves garlic and 1 stalk of dill weed in the bottom of jar. Fill with cucumbers.
Add 2 more pieces garlic on top and another stalk of dill. Pour in hot brine until jar in full up to 1/2 inch from top.
Put on lids and turn upside down on newspaper for 24 hours to check for leaks. Allow to pickle 3 weeks for half sours and 2 months for full sours.
Pickles will turn a dark emerald green when fully pickled and will keep 2 years in a sealed jar in a cool dark place.