Sheree's Homemade Cooking Made Easy

I made these dill pickles today because I have an abundance of cucumbers and was looking for a way to use some of them. So, I made the family recipe with them. You will need the following ingredients:

Kosher PicklesPhoto bySheree

Recipe:

4.5 pounds of pickling cucumbers

2 cups of distilled vinegar

1/2 cup of pickling salt

4 cups of water

4 heads of fresh dill

6 cloves of garlic

Optional: Pickle Crisp use 1 teaspoon per quart jar

Recipe Yields: 3 quarts or 6 pints

Start by preparing your jars and lids and rings.

Kosher PicklesPhoto bySheree

Wash the cucumbers and then cut both ends off of them.

Note:The bottom bloom end of the cucumber will make your pickles very soft if it is not cut off.

Kosher PicklePhoto bySheree

Slice them into small spears and place them into the jars.

Kosher PicklePhoto bySheree

Add 2 cloves of peeled garlic to each quart jar.

Kosher PicklesPhoto bySheree

Add 1 head of fresh dill to the top of each jar.

Fill your water bath canner up and place it on the stove and begin heating it while the rest of this recipe is coming together.

Kosher PicklesPhoto bySheree

In a saucepan add the water, salt, and vinegar and bring the mixture to a roiling boil.

Kosher PicklePhoto bySheree

Add the hot liquid to the jars and leave 1 inch headspace on each jar and then take the air bubbles out using a case knife or wooden kabob stick.

Wipe the jar rims clean and place the lids and rings on the jars and put them carefully into the water bath canner.

Kosher PicklesPhoto bySheree

Bring the canner to a boil and boil pints for 10 minutes and quarts for 15 minutes. Times may vary according to altitude.

Kosher PicklesPhoto bySheree

Take the jars out of the water bath canner and place on a towel and leave them be for 24 hours. Then remove the rings and place them on your pantry shelf.

Note: You can adjust this recipe as you wish to can.

These pickles are ready to eat after 1 day but they will be a little more crispier if you place them in the refrigerator a few hours before cooking.

These pickles are not extremely crisp as cooking them in the bubble bath takes some of the crispness away. But I find they are comparable to the store bought kosher pickles on the shelf.