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Recipe in: Miscellaneous
This Recipe
was used on:
And included in the Menu for the Week of
Kosher Dill Pickles
Preparation and cooking time:
For each quart jar (or in my case, ¾ litre)
1 slice onion
1 ½ cloves garlic
1 head of dill (if mine is ready, which it’s not at the moment) or 1 tbs dill seed, or 3 tsp dill weed (which is what I am using – can’t get dill seed here, either)
1 tbs pickling or sea salt (do not use Iodized or rock salt)
1 tbs sugar
1/8 tsp alum (another thing I can't get here. I bring from the U.S. but it's not really necessary)
1 tsp pickling spice or
4 juniper berries, ¼ tsp mustard seeds, 1 tiny, dried, hot red pepper (about ½ inch long), ¼ tsp black peppercorns and 1 small bay (laurel) leaf, broken
Put all of the above in a jar. Tightly pack in the pickling cukes. Pour over
½ cup white vinegar
Fill with boiling water, put hot rubber ring on, seal and process, boiling water bath, for 15 minutes.
