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Make several batches of Kosher Dills with your bumper crop of cucumbers.
Photo by Fotolia/leonid_shtandel
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About 8 quarts SERVINGS
Ingredients
- Cucumbers, 3 to 4 inches in length
- Cold water
- Powdered alum
- Garlic cloves
- Heads of dill
- Hot peppers
- 1 quart cider vinegar
- 1 cup coarse salt
- 3 quarts water
Directions
- Wash cucumbers and place them in a large bowl. Cover with cold water, and let stand overnight. The next morning, drain well.
- Pack cucumbers in hot, sterilized jars. Add 1/8 teaspoon powdered alum, 1 clove garlic, 2 heads of dill and 1 hot pepper to each jar.
- In a saucepan, bring vinegar, salt and water to boiling.
- Fill jars with boiling mixture, leaving 1/2-inch headspace. Seal jars according to manufacturer’s instructions, and process in a hot water bath for 10 minutes.Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.
