We have had such good luck with our cucumbers this season that I have had to move into pickles four times already. Today it was kosher dills and, where I thought I'd get three quarts I ended up with six.
I have now done kosher dills, a variation on Claussen recipe dills, sweet pickles and a pickled vegetable mix and the jars are decorating the top of our china cabinet.
We'll be remembering our garden all winter.
Here is the Kosher Dill recipe I used today:
1. Wash cucumbers, and place in the sink with cold water and lots of ice cubes. Soak in ice water for 2 hours. Refresh ice as required. Sterilize 1 quart canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine 8 cups white vinegar, 16 cups water, and 2/3 cup of kosher salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, a fresh sprig dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, two teaspoons of mustard seed, a teaspoon of black peppercorns and 1 more sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
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