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Grandma's Dill Pickles - Fresh Kosher Style Recipe

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This recipe for Grandma's Dill Pickles - Fresh Kosher Style is from The Grimes Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bushel of cucumbers - 30 lbs - 3 to 4 inches long
24 quart jars with lids and rings (wide mouth)
Fresh dill - 5 packages (grow own dill if possible)
Gallon of apple cider vinegar
Kosher salt
72 fresh garlic cloves
2 jars of mustard seed
24 small hot peppers (serano)

Brine recipe (Double recipe for 7 full quarts of pickles)

3 cups vinegar
3 cups water
6 TBSP salt
Directions:
Directions:
BRINE: (Makes enough for 3.5 quarts)

Add brine ingredients and bring to a boil.

PICKLES:
Wash jars and cucumbers
Heat jar lids in pan of boiling water
Start water heating in large canner pot for water bath (canner holds 7 quart jars)
Add to bottom of jars:
3 sprigs (generous portions) of fresh dill or 2½ TBSP of dill seed
1 or 2 garlic cloves
1 hot pepper
½ TBSP mustard seed
Pack cucumbers into jars (5 or more per jar)
Then add:
More dill, another garlic clove, more cucumbers if room
Fill with hot brine to within ½ inch of top.
Wipe off top of jars and place Kerr lids on jars and screw the rings down tight.
Process 5 minutes in boiling water bath.
Make sure water in bath is the same temperature as brine in jars when starting bath to avoid breaking jars.
After jars cool down, check lids and sure they all seal.
If not sealed, empty brine from jar and reboil, then using new lid go thru water bath treatment again.
Ready to eat in a few weeks.
Pickles will keep for up to 2 years if stored in a cool dry place, assuming they don't walk off.

 

 

 

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