Crunchy Kosher Dill Pickles

By tschnet1

Ingredients

• 7 wide mouth jars with lids and rings
• fresh or dried dill
• cucumbers washed
• 7 cloves of garlic
• 7 hot peppers (optional)
• 8 1/2 cups water
• 2 1/4 cups white vinegar
• 1/2 cup pickling salt

Details

Servings 7
Preparation time 60mins
Cooking time 75mins
Adapted from mamaeconomics.net

Preparation

Step 1

Instructions

Wash jars

Fill canning kettle about ¼ full of water set on burner and turn to high heat

In medium saucepan fill ⅓ way with water set on burner and turn to high heat, bring almost to a boil, remove from burner and put lids in saucepan

In a large pot bring water, vinegar, and salt to a boil

Put garlic and dill in jars.

Load cukes into jars tightly until you reach the neck of the jars

Pour brine into jars, leaving ½ inch head space

Add lid and ring to each jar and tighten

Place jars into canner making sure water is JUST to the necks of the jars

Bring water to ALMOST a boil, about 15 minutes

Remove jars from canner, set on towel turned upside down

Cover jars with a towel until cool

Once cool, check for seal, label, and store in a cool dark location

Pickles are ready to eat immediately, store in fridge once jars are opened