Dill Pickles, Kosher

02/05/2025 | Gail South | Jams, Pickles & Preserves

Combine sugar, salt, vinegar and water. Tie spices in cheesecloth bag; add to vinegar mix; simmer 15 min. Pack cucumbers into hot jars, leaving 1/4″ space; put a sprig of dill and 1 garlic clove, 1 bay leaf, 1/2 tsp mustard seed, and 1 piece hot red pepper in each pint. Heat brine to boiling. Pour boiling hot mix over cucumbers. Adjust caps. Process.

Sugar 0.75 c
Salt 0.5 c
Vinegar 1 qt
Water 1 qt
Pickling Spices 3 T
Cucumber 30 -40
Dill