Favorite Kosher Dill Pickles

Name: Favorite Kosher Dill Pickles
Total time: 2 h 10 min
Ingredients: ▢ 35 cucumbers pickling type (estimate 5 cucumbers per quart; more or less may be needed); ▢ 7 tablespoons pickling salt; ▢ 7 cups white vinegar 5% acidity; ▢ 7 cups water; ▢ 7 tablespoons dill seed or 21 heads fresh dill; ▢ 42 black peppercorns; ▢ 14 garlic cloves peeled and halved

www.lanascooking.com

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Total: 130

Servings: 70

Ingredients

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▢ 35 cucumbers pickling type (estimate 5 cucumbers per quart; more or less may be needed)▢ 7 tablespoons pickling salt▢ 7 cups white vinegar 5% acidity▢ 7 cups water▢ 7 tablespoons dill seed or 21 heads fresh dill▢ 42 black peppercorns▢ 14 garlic cloves peeled and halved

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Instructions

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Step 1

Prepare home canning jars and lids according to manufacturer's directions.

Step 2

For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil.

Step 3

Meanwhile, in each jar place 1 tablespoon pickling salt, 1 tablespoon dill seed (or 3 heads fresh dill), 6 black peppercorns and 2 halved garlic cloves.

Step 4

Pack halved or quartered cucumbers into jars. Pour boiling vinegar and water over cucumbers in jars. Affix the lids and rings.

Step 5

Process in simmering hot water (180-185 degrees) for 30 minutes (low temp pasteurization method).

Step 6

Remove jars from canner and allow to cool completely (24 hours recommended). Remove bands and test for complete seal. Store in a dark, cool place.

Step 7

Recommend six weeks of standing time for flavors to fully develop.