Kosher-Style Dill Pickles

It's canning season here and I've been in quite a pickle! This weekend I canned Dill pickles and Bread & Butter pickles, and I have enough cucumbers left to start the seven day process for Sweet Pickles! Today, I'm sharing with you my recipe for Kosher-Style Dill Pickles pictured above. Enjoy!

Ingredients:

8 pounds cucumber approximately 3-4 inches in length with ends sliced

3/4 cup sugar

1/2 cup canning salt (not table salt!)

1 quart vinegar

1 quart water

3 Tablespoons pickling spices (I tie these in cheesecloth)

Combine sugar, salt, vinegar and water in a large sauce pot. Tie spices in cheesecloth; add to vinegar mixture; simmer 15 minutes.

Pack cucumbers into hot jars and add the following to each jar:

1 Bay Leaf

1 Clove of Garlic

1 piece hot red pepper

1/2 teaspoon Mustard Seed

1 Head of Fresh Dill

Bring vinegar and water to a boil. Pour hot liquid over cucumbers, leaving a 1/4-inch head space. Adjust caps. Process pints and quarts for 15 minutes in boiling water bath.

Yield: about 7 pints

Note: I used about a 1/2 bushel, or 2 peck baskets, of cucumbers. I had to make two double batches plus one single batch of liquid and I got 19 quart jars.