Kosher dill pickles
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Kosher dill pickles
  Kosher    Dill    Pickles  
Last updated 6/12/2012 12:46:25 AM. Recipe ID 6696. Report a problem with this recipe.
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      Title: Kosher dill pickles
 Categories: Can/preserv
      Yield: 1 Quart
 
    1/2 lb 4 inch pickling cucumbers
           (5 or 6 cucumbers)
      4    Heads fresh dill
           OR
      2 tb Dillseed
      1    Clove garlic
      1 sm Piece dried HOT red pepper
           (optional)
  2 1/4 c  Water
    3/4 c  Vinegar
      1 tb Pickling salt
 
  Preparing:  Thoroughly rinse cucumbers, remove stems and blossom
  ends. Pack cucumbers loosely into hot, clean quart jar(s) leaving a
  1/2 inch headspace.  Add dill, garlic and red pepper.
  
  Make a brine by combining water, vinegar and salt. Bring to boiling.
  
  Water Bath Canning:  Slowly pour hot brine over cucumbers, leaving a
  1/2 inch headspace.  Wipe jar rim, adjust lid.
  
  Process in boiling water bath for 15 minutes for quarts (start timing
  when water boils).  Let pickles stand for at least one week before
  opening.
  
  Better Homes and Gardens
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
  
  From: Gail Shipp                      Date: 05-21-96
 




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Recipe ID 6696 (Apr 03, 2005)

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