Kosher Pickles

7 ingredients
10 steps

Ingredients

  • 1 lb. (about) small pickling cukes (2 to 3 inches long)
  • 1 heaping tsp. pickle spices
  • 1 large clove garlic, sliced
  • 2 to 3 bay leaves
  • 1 large fully seeded head dill
  • 1 heaping Tbsp. kosher salt
  • cold tap water

Directions

  1. 1
    Directions are for 1 quart of pickles.
  2. 2
    Wash a quart canning jar.
  3. 3
    Wash pickling cukes.
  4. 4
    Pack cucumbers vertically in jar. Pack firmly.
  5. 5
    Put in all the spices.
  6. 6
    Stuff the head of dill into the top.
  7. 7
    Add salt.
  8. 8
    Fill to the brim with cold tap water.
  9. 9
    Seal. Should be ready to eat in 10 days to 2 weeks if kept in a warm area.
  10. 10
    Will keep for years.

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