Kosher/Dill Pickles · Cook mode · Family Recipe Sharing

Cucumbers 1 to 2 cloves garlic (sliced) Head of dill

Brine:

1 quart high-acid dark cider vinegar 3 quarts water 3/4 cup canning salt

For Kosher Style:

1-2 pieces hot pepper 1 bay leaf 1/2 tsp. mustard seed

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Cucumbers 1 to 2 cloves garlic (sliced) Head of dill

Brine:

1 quart high-acid dark cider vinegar 3 quarts water 3/4 cup canning salt

For Kosher Style:

1-2 pieces hot pepper 1 bay leaf 1/2 tsp. mustard seed

Wash cucumbers and pack in jars with garlic and dill. Bring brine to a boil. Fill jars to 1/2 inch of the top and seal with lids and rings. For Kosher Style pickles, add hot pepper, bay leaf, and mustard seed to the jars. *I also use the same brine if I want to pickle peppers.*