*  Exported from  MasterCook  *

                        Mimi's Kosher Dill Pickles

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Pickles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lb            Pickling cucumbers
   3 1/2  tb            Kosher salt
   1 1/2  tb            Mustard seeds
   1 1/2  tb            Black peppercorns
   2      tb            Garlic -- chopped
   1 1/2  tb            Dill seeds or fresh dill heads
                        Bay leaves
   3      c             Water -- bottled (see note)
   3      c             White vinegar

Wash cucumbers & remove blossom ends. Combine kosher salt, mustard
seeds, black peppercorns, chopped garlic, dill seeds, water & vinegar
in a saucepan. Heat to boiling. Pack hot, sterilized jars with
cucumbers, whole or spears, & top with a bay leaf & sprig of dill
head, if used instead of seeds. Fill jar with brine leaving
1/4" headspace. Seal. Submerge jars in a boiling water bath for
10 minutes. Turn heat off when all jars are in canner. Be sure jars
are covered with boiling water. Remove at once when 10 minutes are
up. Ready to eat in 2 to 3 weeks.

You can also use this recipe for green tomatoes, okra, or peppers.

Note:

I've found that if you have hard water, as I do, using bottled,
distilled water keeps the pickles from coming out soft. Actually, I
read this somewhere and tried it, it worked! This year, the pickles I
put up barely had time to mellow before my family wanted to eat them!

Yield 2 Quarts


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