Kosher Dill Pickles
Servings: 7 pint jars
Equipment
- Medium saucepan
- Pint size canning jars and lids
- Water Bath canning pot and lid
Ingredients
- 30-36 whole Cucumbers (3-4in long), washed
- 3 cups Distilled white vinegar (5%)
- 3 cups Water
- 6 Tablespoon Canning salt
- Dill – fresh or dried A generous amount
- 1 clove Garlic to taste
- 1 teaspoon Mustard seed to taste
Instructions
Preparing the Pickles for Canning – RAW PACK
- Remove 16 -inch from blossom end of cucumbers and discard; leave 1-inch stem attached.
- Make brine – mix vinegar, water, and salt; bring to boil.
- Place dill, garlic (sliced), and mustard seed in bottom of each jar.~ Always sterilize canning jars and lids just before using ~
- Pack raw cucumbers into hot jars, filling only halfway.
- Fill rest of jar with more dill and boiling brine mixture, take care to remove air bubbles; leave 1-inch headspace.
- Wipe jar rims and threads.
- Adjust lids and begin canning.
CANNING TIME
- Water Bath Canning (pint jars) 10 minutes** Pickles will shrivel after canning and plump later in sealed jar **
Notes
NOTE: Pickling cucumbers are not usually available in Hawaii; Persian cucumbers can be used instead. The local brand Keiki Cukes also works well.
