My good friend Kolleen shared with me her pickle recipe. I haven’t tried eating her pickles, but I plan to make a batch of the Kosher Dills this long weekend. Of course I will label them, “Kolleen’s Kosher Dills”.
Kosher Dill Pickles
8 cups of vinegar
8 cups of water
Bring the two of them to a boil.
Sterilize your jars in a hot bath.
Pack in each one the following:
1 finely chopped clove of garlic
1 tsp of pickling spice
1 tsp of pickling salt
1 head of dill (Koll uses a clump)
(If you want crunchy pickles also add 1 1/2 tsp of Bernadin’ss Pickle Crisp.)
Add your cukes and fill to within 1/4 inch of top of the jar with your brine.
Hand tighten lid on the jars and return to a 15 minute boil. Take out of boiler and allow to cool. Remember to check the lids to make sure they POPPED!!
Bread and Butter Pickles
20 cups of thinly sliced cukes
8 cups of thinly sliced white onion
To that add 1/3 cup of pickling salt.
All to sit 30 minutes then drain excess water off.
To make brine:
3 cups pickling vinegar
5 cups white sugar
1 sachet of a 1/4 cup of pickling spice
1 tsp of turmeric
1 tsp of mustard seed
1 tsp of celery seed
Bring the above to a boil.
Add cukes and onions, return brine to a boil.
Pour into sterilized jars and hand tighten lids.
Remember to wait for the POP!
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