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Old 07-06-2009, 11:12 PM   #1
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
5 day Kosher Dills

1 quart medium cucumbers
1 cup vinegar
1/4 cup pickling salt
3/4 distilled water

Wash cucumbers and let them stand in water overnight to crisp up. Put a spray of dill at the bottom of each jar, pack the cucumbers into the jars (be careful not to bruise them). Add a clove of garlic and a hot pepper to each jar, and place another spray of dill on the top of the cucumbers. Combine vinegar, salt and water and bring to a rolling boil. Fill jars to overflowing with brine, seal and store in a cool dark place.

Ok so that is the original recipe. My revision is to remove the hot pepper, and to store these in the fridge. If you sterilize the jars, and pack the cucumbers carefully, and make sure the brine is BOILING when you pour it in and seal with hot sealers you SHOULD be ok, but this is not an "approved" recipe for canning.

Edit: you have to leave head space if you are canning these. I found this out the hard way! I inch at least to the rim of the jar.

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dill, pickles

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