Blue Book Kosher Dills Recipe

1. 1

   Combine sugar, salt, vinegar and water in a large saucepan.

2. 2

   Tie mixed pickling spices in a piece of cheesecloth and add in to vinegar mix.

3. 3

   Simmer 15 min.

4. 4

   Meanwhile pack cucumbers into warm jars, leaving 1/4-inch head space.

5. 5

   When packing cucumbers, add in dill, bay leaf, garlic, warm red pepper and mustard seed to each jar.

6. 6

   Bring vinegar mix to a boil, and pour the warm liquid over cucumbers, retaining 1/4-inch head space.

7. 7

   Screw on caps.

8. 8

   Process pints and qts 15 min in boiling water bath.

9. 9

   (To process, stand jars on a rack in a deep kettle.

10. 10

    Cover completely with water, bring to a boil and boil for 15 min.

11. 11

    ).

12. 12

    This recipe yields 7 pints.

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