Crisp and Delicious!
If you love a good Kosher Dill Pickle look no further. THIS is the one! I found this delicious recipe here. Thank you Mary for sharing it!
Don't you just love a crisp dill pickle with plenty of snap?! I do!! Over the years I've tried different recipes for these but they never satisfied me. They were always a bit soggy and the taste wasn't right either. Thanks to Pinterest I found these. I decided to try a small batch this year. I had to wait 8 weeks to taste them. Now I wish I would have done a lot more, but there's always next year! ☺
8 lbs. 3-4 inch long cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs of fresh dill weed
8 heads of fresh dill weed
Wash cucumbers, place in a clean sink or large dish pan with cold water and lots of ice cubes. Soak in ice water for at least 2-3 hours. Refresh ice as required. Sterilize 8 (1 quart) wide mouth canning jars and lids in boiling water for 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring brine to a boil.
In each jar, place 2 half cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 lb). Then add 2 more garlic halves, and i sprig of dill weed. Fill jars with hot brine. Wipe tops of the jars of any residue and seal.
Meanwhile bring the water bath water to a boil. Place the filled and sealed jars into boiling water and process quarts for 15 minutes. Remove immediately and allow to cool completely, undisturbed, on the counter.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool, dry place.