Recipe - Kosher Dills

4 pound Pickling cucumbers (4inch)
14 cl Garlic; peeled/cut in hal
One fourth cup Pickling salt
3 cup Water
2 Three fourths cup Vinegar (5% acidity)
14 Fresh dillweed
28 Peppercorns

Recipe by: Southern Living Preparation Time: 0:15 Wash cucumbers, and cut
in half lengthwise. Combine garlic, salt, water, and vinegar; bring to a
boil. Remove garlic and place 4 halves into each hot sterilized jar. Pack
cucumbers into jars, adding 2 sprigs dillweed and 4 peppercorns to each
jar. Pour boiling vinegar mixture over cucumbers, leaving 1/2inch
headspace. Remove air bubbles; wipe jar rims. Cover jars at once with
metal lids, and screw on metal bands. Process jars in boilingwater bath 10
minutes. Yield: 6 to 7 pints.

Posted to MMRecipes Digest V4 #123 by novmom@juno.com (Angela [lynn]
Gilliland) on May 01, 1997