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Kosher Dill Pickles-Katherine's Method Recipe

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This recipe for Kosher Dill Pickles-Katherine's Method is from The Martinson 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:  
1 cup canning salt
22 cups of spring water
1 peck of cucumbers for dill pickles
fresh dill
garlic cloves
Directions:
Directions:
Wash jars in dishwasher or boil for a few minutes in water. Scrub cucumbers. Boil salt and water for a few minutes to dissolve salt. Allow mixture to sit for 20 minutes. Put a clove of garlic and some dill in each jar. Then, fill jar with cucumber pickles. Pour liquid salt and water mixture into jars, filling to 1/2 inch from the top. Place rubber ring on the top and screw on a zinc cap. Let stand on table in basement or somewhere with light for two weeks or more. There will be some leakage but tighten jar lids as needed.
Personal Notes:
Personal Notes:
The original recipe calls for "zinc caps". Current canning practices may have changed this need.

 

 

 

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