Kosher Garlic Dill Pickles
Deli style kosher dill pickle - you can omit the garlic if you prefer.
convert
measurements
40 medium-sized cucumbers
180 g sugar
125 g kosher salt
1.2 liters water
1.2 liters white vinegar
3 tbsp mixed pickling spice
1 bay leaf
1 whole garlic clove, bruised
1/2 tsp mustard seed
1 small piece of red pepper
1 small head of dill
1. Cut cucumbers lengthways in half. Combine the sugar, water, salt and
vinegar in a large pan. Tie the spices in muslin to make a bag and add to
the pan. Bring to the boil, then simmer for 15 minutes. Then remove the
spice bag.
2. Pack the cucumbers into hot sterilized jars leaving 2.5 cm space at the
top. Add the bay leaf, garlic, mustard seed, head of dill and the pepper to the
jar.
Pour the hot vinegar mixture over the cucumbers to cover, leaving about 2 cm at
the top. S
eal firmly and store in a cool dark place
If processing: process for 15 minutes in boiling water
canner. Makes about 4.2 liters (7 pints).
There are some things you learn best in calm, and some in storm.
- Willa Cather