Fresh Kosher Dill Pickles
Why settle for store-bought pickles when you can make the real deal all by yourself? This original recipe offers a crunch and munch that will send the Vlasic stork flying south.
1/4 cup kosher or pickling salt
1/4 cup white vinegar
2 1/2 quarts water
2 1/2 lbs. cucumbers
Wash 2 1/2 lb. pickling cucumbers and cut into spears. Peel and flatten 1 clove garlic and wash 6 to 8 sprigs fresh dill. Place the cucumbers, garlic, dill and 1 tsp. pickling spices into a scalded ceramic bowl. Bring to a boil: Boil for 2 minutes. Pour over cucumbers. Weight with a scalded plate and a scalded jar of water. Let sit overnight at room temperature. Pack into scalded jars. Refrigerate
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