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Kosher Style Dill Pickles

American.Gourmet's picture
Ingredients
  Medium cucumber 3 Dozen
  Dill sprigs 12 (Or More)
  Garlic 5 Clove (25 gm)
  Peppercorns 6
  Whole chili pepper 2
  Whole cloves 4
  Bay leaves 2
  Salt 1 1⁄2 Cup (24 tbs)
  Vinegar 2 Cup (32 tbs)
  Hot water 2 Gallon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Chili
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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