Post by admin on Sept 27, 2006 6:45:58 GMT -5
Found this on another list and it looks good enough to share on this group. Hope you enjoy it. I would like to make this recipe myself. Listmom
This is a recipe that was my Grandmother's and my brother and I just
made 36 jars. Of course, I cannot wait to open them. We make these
every year and they are fabulous. You would think you are eating
pickles with vinegar, but you are not.Vinegar is optional but we do
not use it here.
KOSHER DILL PICKLES
6- 1 qt. wide mouth canning jars, sterilized
4 quarts water
½ cup kosher salt
4 Tbsp. white vinegar, optional
40-50 small pickling cucumbers
12 cloves garlic (2 buds per jar)
1 heaping tsp. pickling spice per jar
6 bay leaves (1 for each jar)
Fresh dill (washed) 1 for each jar or dried dill seed, use 1 tsp. per
jar
1 very small red-hot dried pepper (optional)
In a large pot, boil the water. Add the salt and boil for 2 minutes.
Let cool for 5 minutes. Add the vinegar and let the mixture cool for
3-5 hours till somewhat tepid. Do not use hot water on pickles or
pickles will cook.
Wash the pickles twice in cold water to remove dirt and scum. Do not
scrub so hard that skin gets damaged. Dry with paper towels.
Fill 6 jars with the pickles, pack the first layer on bottom straight
up and down tight. If using fresh dill, pack head with part of stem
on top of first layer and add garlic, bay leaf and ½ the pickling
spices. Pour some of the water over the layer. Pack rest of the
pickles tight same as first layer. Add the rest of the pickling spice
over the top of this layer.
Pour rest of very warm water over till full at top. Lightly cover
with aluminum foil, place in a large pan to catch run-over, let jars
set in pan for 2-3 days. Each day, skim off the foamy brine. When
ready to seal, wipe lips of jars with clean, wet cloth and put
sterilized lids on with screw-on lids. Tighten. After tightening
lids, turn jar upside down and back to mix the spices and water.
Store in a dark, cool place. Should be good for about 6-12 months.
This is a recipe that was my Grandmother's and my brother and I just
made 36 jars. Of course, I cannot wait to open them. We make these
every year and they are fabulous. You would think you are eating
pickles with vinegar, but you are not.Vinegar is optional but we do
not use it here.
KOSHER DILL PICKLES
6- 1 qt. wide mouth canning jars, sterilized
4 quarts water
½ cup kosher salt
4 Tbsp. white vinegar, optional
40-50 small pickling cucumbers
12 cloves garlic (2 buds per jar)
1 heaping tsp. pickling spice per jar
6 bay leaves (1 for each jar)
Fresh dill (washed) 1 for each jar or dried dill seed, use 1 tsp. per
jar
1 very small red-hot dried pepper (optional)
In a large pot, boil the water. Add the salt and boil for 2 minutes.
Let cool for 5 minutes. Add the vinegar and let the mixture cool for
3-5 hours till somewhat tepid. Do not use hot water on pickles or
pickles will cook.
Wash the pickles twice in cold water to remove dirt and scum. Do not
scrub so hard that skin gets damaged. Dry with paper towels.
Fill 6 jars with the pickles, pack the first layer on bottom straight
up and down tight. If using fresh dill, pack head with part of stem
on top of first layer and add garlic, bay leaf and ½ the pickling
spices. Pour some of the water over the layer. Pack rest of the
pickles tight same as first layer. Add the rest of the pickling spice
over the top of this layer.
Pour rest of very warm water over till full at top. Lightly cover
with aluminum foil, place in a large pan to catch run-over, let jars
set in pan for 2-3 days. Each day, skim off the foamy brine. When
ready to seal, wipe lips of jars with clean, wet cloth and put
sterilized lids on with screw-on lids. Tighten. After tightening
lids, turn jar upside down and back to mix the spices and water.
Store in a dark, cool place. Should be good for about 6-12 months.