Recipe(tried): My Favorite Pickle Recipe

KOSHER GARLIC DILL PICKLES

6 pounds pickling cucumbers
12 cloves of garlic, peeled
1 medium bunch of fresh dill
1 1/4 to 1 1/2 cups kosher salt
6 cups white vinegar
10 cups water

Option #1

Wash cucumbers in cold water and place in a large "non-reactive" pan, plastic bucket or crock. Add garlic and dill then set aside.

Combine salt, vinegar and water in a large dutch oven, heat on high & bring to a boil. Stir to dissolve the salt.

Carefully pour the hot brine over the cucumbers. Use a small plate & weight to keep the cucumbers submerged under the brine. Cover & let cool. After the pickles have cooled you can place them in the refrigerator for several days until they have the flavor that you desire.

The pickles will probably last a week or two in the refrigerator.

You may also slice the cucumbers into quarters(spears) to hasten the pickling process.

You can also add several jalapeno peppers to the batch for some zest.

Option #2

Pack the cucumbers, dill & garlic into hot, clean, STERILIZED canning jars. Carefully ladle boiling brine into each jar. Use a PLASTIC spatula to remove air bubbles from the jars & leave 1/2 to 1 inch of headspace. Place the lids and bands on the jars and tighten the bands. Refrigerate for 1 to 3 weeks before eating, this allows the flavors to develop.

Hope This Works For You.

Liz