Kosher Dill Pickles
Recipe Summary
If you can boil water, you can make pickles. Vinegar, garlic, pickling spice, dill, and Morton® Coarse Kosher Salt provide the classic dill pickle flavors.
- Side Dish
Servings: 6 pints
Directions
Wash cucumbers thoroughly. Slice 3/4 inch thick; discard blossom ends. Place in large bowl.
Dissolve Morton® Kosher Salt in 2 quarts water; pour over cucumbers. Cover, let stand 24 hours.
Drain.
In large kettle combine vinegar and 5 cups water. Add garlic and pickling spice tied in cheesecloth bag.
Bring to boiling.
Meanwhile place 1 sprig dill and 1 pepper in each hot sterilized pint jar. Pack cucumbers in jars.
Discard spice bag; pour hot liquid over cucumbers to within ½ inch from tops of jars.
Close jars as manufacturer directs.
Process 10 minutes in boiling water bath.
Makes 6 pints.
Dissolve Morton® Kosher Salt in 2 quarts water; pour over cucumbers. Cover, let stand 24 hours.
Drain.
In large kettle combine vinegar and 5 cups water. Add garlic and pickling spice tied in cheesecloth bag.
Bring to boiling.
Meanwhile place 1 sprig dill and 1 pepper in each hot sterilized pint jar. Pack cucumbers in jars.
Discard spice bag; pour hot liquid over cucumbers to within ½ inch from tops of jars.
Close jars as manufacturer directs.
Process 10 minutes in boiling water bath.
Makes 6 pints.
Ingredients
3 pounds pickling cucumbers
3/4 cup Morton® Coarse Kosher Salt
2 quarts water
3 cups distilled white vinegar
5 cups water
12 cloves garlic
2 tablespoons whole mixed pickling spice
6 sprigs of fresh dill
6 small hot peppers
3/4 cup Morton® Coarse Kosher Salt
2 quarts water
3 cups distilled white vinegar
5 cups water
12 cloves garlic
2 tablespoons whole mixed pickling spice
6 sprigs of fresh dill
6 small hot peppers
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Morton® Coarse Kosher Salt
Available Sizes:
- 1 lb. box
- 1 lb. canister
- 3 lb. box
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