Kosher Dill Pickles Recipe
Submitted By:from West Allis.
Kosher Dill Pickles Notes
This is my favorite pickle recipe because I just make them and store them in the fridge. No fancy canning process involved. They never last long enough to worry about spoilage.
- 5-6 4" pickling cucumbers
- 4 heads fresh dill or 2-3 tablespoons dill seeds
- 1 teaspoon yellow mustard seeds
- 1 3/4 cups water
- 3/4 cup white vinegar
- 1 tablespoon pickling salt
- 2 cloves fresh garlic
- 1 teaspoon pickling spice
Serves / Yields
Wash and air dry a 1 quart mason jar. ring and lid. Wash cucumbers and remove the ends. Quarter the cucumbers lenthwise. Pack the cucumers, garlic and dill into the jar. Add the mustard seed and the pickling spice. Make a brine with the water, vinegar and salt. Bring to a boil. Pour the hot brine into the jar leaving 1/2 inch headspace. Place the lid on but do not screw it on tightly. Let cool to room temperature. Screw on lid tightly. Place in fridge. Wait 3 - 4 days. Enjoy. The longer they sit, the better they get.
This recipe is for 1 quart. Multiply for the # of Quarts you want to make. You can also do this with the litttle baby cucumbers, just leave them whole.
This receipe works exceptionally well with green beans, carrots, caulifower, assorted peppers. Anywhere your imagination can go as far as pickling.
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