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Homestyle Kosher Dill Pickles

List of Ingredients




Homestyle Kosher Dill Pickles
To each quart jar add:
Fresh dill or dill seed
2-3 cloves garlic
1-2 hot peppers (I use dried red peppers)
Cucumbers

Bring to a boil tap water. Pour over stuffed jars for 5 minutes. Drain off all the hot water.

Brine:
2 quarts water
1 quart 90-grain vinegar
1/2 cup canning salt

Bring to a boil and pour over cucumbers immediately after draining off hot water. Seal jars. If dill seed is used, add after draining off water. Pickles should be ready in 3-4 weeks. Brine should be enough to fill 3 quarts. Save leftover brine in refrigerator for another day.
Earlene Kiel, San Bernard EC

Recipe