Tuesday, August 16, 2011
We Love Pickles!
Here's the recipe we used for these babies (it's from my Better Homes and Gardens cookbook).
Kosher Style Dill Pickles
2 1/4 lb. pickling cucumbers
3 3/4 C. water
3 3/4 C. cider vinegar
6 TBSP pickling salt
3 heads of dill per jar
1 clove of garlic, halved, per jar
Clean cucumbers. Remove stems and slice off blossom end. In a large sauce pan bring the water, vinegar, and pickling salt to a boil (be careful this gets friggin' hot!!!). Pack cucumbers loosely into hot sterilized pint jars that have the garlic and dill already in them, leaving 1/2 inch headspace. Pour the brine (water, vinegar, salt mixture) into the jars still leaving 1/2 inch headspace. Wipe jar rims and seals with lid and rings.
Process in a boiling water bath for 10 minutes. Let stand 1 week for the best flavor.