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      * 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!

NOTES : Notes: Mimi - RecipeLu List

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