Kosher Dill Pickles

30 to 36 cucumbers (3 to 4 inches long)
3 cups vinegar
3 cups water
6 tablespoons salt
Fresh or dried dill
Mustard Seed

Wash the cucumbers. Make a brine of the vinegar, water and salt. Bring to boil.
Place 1/2 to 1 clove of garlic (sliced) and 1/2 tablespoon of mustard seed in bottom of each quart jar.
Pack the cucumbers into the jars.
When the jars are half filled with cucumbers add another layer of dill
Fill the jars to within 1/2 inch of the top with the boiling brine.
Put cap on jars, screwing the band firmly tight.
Process 5 minutes in boiling water bath.
Pickles will shrivel some after processing. They will later plump in sealed jar.

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