Mimi's Kosher Dill Pickles

1. 1

   Wash cucumbers and remove blossom ends.

2. 2

   Combine kosher salt, mustard seeds, black peppercorns, chopped garlic, dill seeds, water andamp; vinegar in a saucepan.

3. 3

   Heat to boiling.

4. 4

   Pack hot, sterilized jars with cucumbers, whole or spears, and top with a bay leaf and sprig of dill head, if used instead of seeds.

5. 5

   Fill jar with brine leaving 1/4 inch headspace.

6. 6

   Seal.

7. 7

   Submerge jars in a boiling water bath for 10 minutes.

8. 8

   Turn heat off when all jars are in canner.

9. 9

   Be sure jars are covered with boiling water.

10. 10

    Remove at once when 10 minutes are up.

11. 11

    Ready to eat in 2 to 3 weeks.

12. 12

    Note: I've found that if you have hard water, as I do, using bottled, distilled water keeps the pickles from coming out soft.

* Per serving · 4 servings · Values may vary.

No additional tips available.