Kosher Pickles
Kathy Wilson
ingredients
- 4 lbs. pickling cucumbers
- 12 cloves garlic, cut in half
- 1/4 cup pickling salt
- 3 cups water
- 2 3/4 cups white vinegar (5% acidity)
- 36 black peppercorns
- 6 pinches of dried dill
directions
Wash cucumbers well. Cut them into chips or into thirds lengthwise. Place vinegar, water, garlic, and pickling salt into pan and bring to a boil. Place a pinch of dried dill and 6 peppercorns into each jar. Add cucumbers to within 1/2 inch of top. Pour 1/6 of boiling vinegar mixture into each jar. Place lids and bands on jars immediately.
notes
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Source: Kathy Wilson
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