Wednesday, July 27, 2011

Kosher-Style Garlic Pickles

Here's another yummy pickle recipe.

Kosher-Style Garlic Pickles
Makes 4 pint jars.

8-10 small pickling cucumbers (about 3 pounds) (I used Persian cucumbers and discovered that it took about three for each jar.)
2 cups white vinegar
2 cups water
2 tablespoons pickling salt
4 teaspoons dill seeds
4 small cloves garlic

Cut a thin slice from the ends of each cucumber, then cut into thin wedges. (Think pickle spears.)

Meanwhile, combine vinegar, water, and salt in a saucepan and bring to a boil.

Place 1 teaspoon dill seeds and 1 clove garlic into each jar; pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim. Process in a hot water canner 10 minutes for pint jars and 15 minutes for quart jars.

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