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Kosher / Dill Pickles
Church Cookbook · Chris Solberg's library
Chef's notes
I also use the same brine if I want to pickle peppers.
Steps
- Wash cukes and pack in jars with 1 to 2 cloves sliced garlic and a head of dill. Make Brine of: 1 quart high acid dark cider vinegar, 3 quarts of water, 3/4 cup canning salt. Bring to a boil. Fill jars to 1/2 inch of the top and seal with lids and rings.
- For Kosher Style pickles, also put in the jars 1-2 pieces hot pepper, 1 bay leaf, and 1/2 tsp mustard seed.
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