Recipe - Dill or Kosher Pickles

DILL OR KOSHER DILL PICKLES


4 lbs cucumbers
Wash and cut in half or quartered. Which ever way you care.

Combine and heat to the boiling point:
3 cups white vinegar
3 cups water
½ cup canning salt

*** If you want KOSHER DILLS add:
12 peeled sliced garlic cloves (I wrap mine in cheesecloth for easy removal)

When the brine reaches the boiling point, remove the garlic cloves. Pack the cucumbers into HOT sterile jars.

Add to each jar:
2 tablespoons dill seeds
3 peppercorns

Fill the jars with the HOT brine, leaving ½” headspace. Remove bubbles. Seal and process in boiling bath water, for 10 minutes.

To make the Pickle Hot add your choice of pepper strips to the jar when putting in the cucumbers. Jalapeno, Habanera, or Home Grown whatevers.