Morton® Salt - when it rains it pours®

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Kosher Dill Pickles
View Printer-Friendly Version Add to Recipe Box More recipes with Morton^® Coarse Kosher Salt Prep Time: 24 Hours Servings: 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

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.