This weekend I canned Dill pickles and Bread & Butter pickles, and I have enough cucumbers left to start the seven day process for Sweet Pickles! Today, I'm sharing with you my recipe for Kosher-Style Dill Pickles pictured above. Enjoy!
8 pounds cucumber approximately 3-4 inches in length with ends sliced
3/4 cup sugar
1/2 cup canning salt (not table salt!)
1 quart vinegar
1 quart water
3 Tablespoons pickling spices (I tie these in cheesecloth)
2-1/4 Tablespoons Alum (keeps 'em crunchy!)
Combine sugar, salt, vinegar and water in a large sauce pot. Tie spices in cheesecloth; add to vinegar mixture; simmer 15 minutes add Alum.
Pack cucumbers into hot jars and add the following to each jar:
1 Bay Leaf
1 Clove of Garlic
1 piece hot red pepper
1/2 teaspoon Mustard Seed
1 Head of Fresh Dill
Bring vinegar and water to a boil. Pour hot liquid over cucumbers, leaving a 1/4-inch head space. Adjust caps. Process pints and quarts for 15 minutes in boiling water bath.
Yield: about 7 pints
Note: I used about a 1/2 bushel, or 2 peck baskets, of cucumbers. I had to make two double batches plus one single batch of liquid and I got 19 quart jars.