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ISO: ISO Dill PIckle Recipe
- Thread starter jerr
- Start date
In Search Of:
cynupstateny
Well-known member
I do! I've been making this one for years. I really like it 'cause the pickles stay crispy.
Kosher Dills
8 lbs. 3-4 inch long pickling cucs (I sometimes chunk mine up it they're too big)
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Was cucs and place in the sink ( I use my huge bread making bowl) with cold water and lots of ice cubes. soak in ice water for at least 2 hours but no more than 8 (Very important step for crispy pickles!) Refresh ice as needed. Sterilize 8 (1 qt) canning jars and lids.
In a large pot over med- high heat, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves garlic, 1 head of dill and enough cucs to fill the jar. Then add 2 more garlic halves and 1 sprig of dill. Fill jars with hot brine. Sear jars making sure you have cleaned the rims,
Store the pickles for a minimum of 8 weeks before eating. Refrigerate before opening. Pickles will keep 2 years.
Cyn's note: I am a stickler for processing EVERYTHING!! I process jams, too. I don't want to take a chance on making anyone sick. Instead of sterilizing the jars and not processing, I wash them well with hot, soapy water, rinse and fill with hot tap water. I cover the lids with boiling water and let them sit for 10 min. Then I process the filled jars in a water bath for 15 min quarts and 10 min pints. Never had a problem,
Kosher Dills
8 lbs. 3-4 inch long pickling cucs (I sometimes chunk mine up it they're too big)
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Was cucs and place in the sink ( I use my huge bread making bowl) with cold water and lots of ice cubes. soak in ice water for at least 2 hours but no more than 8 (Very important step for crispy pickles!) Refresh ice as needed. Sterilize 8 (1 qt) canning jars and lids.
In a large pot over med- high heat, combine the vinegar, water and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves garlic, 1 head of dill and enough cucs to fill the jar. Then add 2 more garlic halves and 1 sprig of dill. Fill jars with hot brine. Sear jars making sure you have cleaned the rims,
Store the pickles for a minimum of 8 weeks before eating. Refrigerate before opening. Pickles will keep 2 years.
Cyn's note: I am a stickler for processing EVERYTHING!! I process jams, too. I don't want to take a chance on making anyone sick. Instead of sterilizing the jars and not processing, I wash them well with hot, soapy water, rinse and fill with hot tap water. I cover the lids with boiling water and let them sit for 10 min. Then I process the filled jars in a water bath for 15 min quarts and 10 min pints. Never had a problem,
cynupstateny
Well-known member
Sorry - one is dill seed.