For Dill Pickles
For Dill Pickles
Ingredients
- 4 cups water
- 3 cups white vinegar
- 1/4 cup kosher salt
- 1/8 cup sugar
Instructions
- Slice or spear cucumbers and pour an additional 3/4 cup salt on them overnight covered in the refrigerator. The next day pour the cucumbers into a colander and rinse off the salt.
- Combine the water, vinegar, salt and sugar in a stainless steel pot till it comes to a simmer.
- Add 1/8 t. of each of the following to each sterilized pint jar before adding cucumbers:
- dill seed (fresh dill add about 3 sprigs)mustard seed (yellow, brown, or red)peppercorns (red or black)Also you can add 1 medium garlic clove - that makes them "Kosher Dills".
- Remember when cold packing the cucumbers you want the spears not to exceed the 1/2" headspace so that the hot brine will cover them in the jar. Cut the spears to fit vertically if needed.
- I always seem to make more than enough of this rather than too little. Vinegar is inexpensive in the big jugs!
- Pour over packed cucumbers leaving 1/2" headspace. Remove air bubbles, refill to 1/2" if needed, add hot lids and rings and process in the water bath for 15 minutes at a full boil.