|Kosher Style Dill Pickles|| |
- ½ pound (5 or 6 cucumbers) 4 inch pickling cucumbers
- 5 sprigs of fresh dill
- 2 cloves of garlic
- 1½ cups water
- ⅔ cup cider vinegar
- 1 tbsp sea salt
- Place washed cucumbers, dill and garlic in a sterile one quart jar. Pack them loosely.
- In a small saucepan bring to a boil water, salt and vinegar.
- Pour over cucumbers and leave ½ inch headspace (space between liquid and top of jar).
- Wipe top and put lid on.
- Put in a water bath. Water should come up 1 inch over the top of the jar.
- Bring to a boil and boil for 15 minutes.
- Pull jar out of hot water and let cool.
- Let stand at room temperature for 1 week. Makes 1 quart.
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