Kosher Dill Pickles
Ingredients
- 36 small firm cucumbers
- 6 tablespoons kosher salt (do not use table salt)
- 12 large cloves garlic
- 2 teaspoons pickling spice
- 12 sprigs dill
Instructions
YIELD: 4 -6 QUARTS. Scrub the cucumbers. Pack them in an upright position into quart- size glass jars. Divide the salt, garlic, pickling spice, and dill among the jars. Fill each jar to overflowing with water. Seal the jars. Store in a dark, cool place for at least 10 days before using. Chill before serving. Notes: Brine will become cloudy as cucumbers become pickles. Refrigerate when pickles are ready. For success with this recipe, the cucumbers must be very firm and fresh without brown spots or soft areas. otherwise, they will turn rotten in the jar.
