*  Exported from  MasterCook  *
 
                         Mimi’s Kosher Dill Pickles
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Pickles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      pounds        Pickling Cucumbers
    3 1/2  tablespoons   kosher salt
    1 1/2  tablespoons   mustard seeds
    1 1/2  tablespoons   black peppercorns
    2      tablespoons   chopped garlic
    1 1/2  tablespoons   dill seeds or fresh dill heads
                         bay leaves
    3      cups          water -- bottled (see note)
    3      cups          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 ja
 rs 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 inch headspace. Seal. Submerge jars 
 in a boiling water bath for 10 minutes. Turn heat off when all jars are in cann
 er.  Be sure jars are
 covered with boiling water.  Remove at once when 10 minutes
 are up.  Ready to eat in 2-3 weeks.  Yield 2-3 quarts.  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, distille
 d water keeps the pickles from coming out soft.
 Actually, I read this somewhere and tried it, it worked!  This year, the pickle
 s I put up barely had time to mellow before my family wanted to eat them!
 
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 NOTES : Notes: Mimi - RecipeLu List