Kosher Style Dill Pickles
|Medium cucumber||3 Dozen|
|Dill sprigs||12 (Or More)|
|Garlic||5 Clove (25 gm)|
|Whole chili pepper||2|
|Salt||1 1⁄2 Cup (24 tbs)|
|Vinegar||2 Cup (32 tbs)|
|Hot water||2 Gallon|
1. Wash and dry the cucumbers. Place half the dill, garlic, peppercorns, chili peppers, cloves and bay leaves in the bottom of a large stone crock. Add the cucumbers and top with the remaining seasonings.
2. Add the salt and vinegar to the water and stir until the salt has dissolved. Pour over the cucumbers, cover with a dinner plate and place a quart canning jar filled with water on the plate to keep the cucumbers under the brine.
3. Keep at an even temperature (68° to 72° F.) two to four weeks, removing the scum from the surface each day. Curing is finished when the pickles are well flavored and even-colored throughout. There should be no white spots. The pickles are ready to eat, but they must be canned for storage.
4. To can the pickles, pack them in hot clean glass canning jars. Strain the brine in which they were cured and boil it five minutes. Pour the boiling brine over the pickles and adjust lids. Process the jars ten minutes in a boiling-water bath.