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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Kosher Dill Pickles Recipe

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This recipe for Kosher Dill Pickles is from Good Grub from Outlaws & Inlaws, 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:  
1 box 4-5" cucumbers
30 jalapeņos, halved & seeded
30 cloves of garlic
3 gallons of apple cider vinegar
1 jar alum
3 bunches of fresh dill
1 box kosher salt (3 pounds)
30 wide-mouth quart jars, lids, rings

Directions:
Directions:
Wash fresh cucumbers (4" to 5" size), rinse. Soak overnight in fresh cold water. (I use a beverage cooler.) Drain and rinse again.

Per Jar:
1 jalapeņo, halved & seeded
1 clove of garlic
1/8 tsp. alum
2 sprigs of dill

Brine: Bring to a boil. (You will make multiple batches of brine.)
3 c. cider vinegar
1 c. water
1/3 c. kosher salt

Boil jars, lids and rings. Pack cucumbers (about 5 per quart jar), jalapeņo, garlic, alum & dill in each hot jar. Pour hot brine over. Wipe rim of jar and cap. Boil in water bath for 10 minutes. Cover jars in water bath. Let stand about 1 month before eating.

Number Of Servings:
Number Of Servings:
30 quarts
Preparation Time:
Preparation Time:
3 hours start to finish
Personal Notes:
Personal Notes:
Recipe from Karen Barks. Wide-mouth jars are easier to stuff cucumbers in than the regular-mouth jars.

 

 

 

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