This is a print preview of "Blue Book Kosher Dills" recipe.

Blue Book Kosher Dills Recipe
by Global Cookbook

Blue Book Kosher Dills
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  Servings: 1

Ingredients

  • 3/4 c. sugar
  • 1/2 c. canning salt
  • 1 quart vinegar
  • 1 quart water
  • 3 Tbsp. mixed pickling spices
  • 8 lb pickling cucumbers - (4" to 6") halved lengthwise Green dill - (1 head per jar) Bay leaf - (1 per jar) Garlic - (1 clove per jar) Warm red pepper - (1 piece per jar) Mustard seed - (1/2 tspn per jar)

Directions

  1. Combine sugar, salt, vinegar and water in a large saucepan. Tie mixed pickling spices in a piece of cheesecloth and add in to vinegar mix. Simmer 15 min. Meanwhile pack cucumbers into warm jars, leaving 1/4-inch head space. When packing cucumbers, add in dill, bay leaf, garlic, warm red pepper and mustard seed to each jar.
  2. Bring vinegar mix to a boil, and pour the warm liquid over cucumbers, retaining 1/4-inch head space. Screw on caps. Process pints and qts 15 min in boiling water bath. (To process, stand jars on a rack in a deep kettle. Cover completely with water, bring to a boil and boil for 15 min.).
  3. This recipe yields 7 pints.
  4. Yield: 7 pints