Cucumber Dill Pickles (Kosher)

• 1 cup white vinegar
• 1 cup water
• 1 TBS. pickling salt
• 1 TBS sugar
• 2 garlic cloves smashed
• 6 whole pepper corn
• 1 bay leaf crushed

Sprigs of dill weed, or 1 tsp. dill seeds or 1 sprig of dill flowers

1 red hot pepper

You can double this recipe or make as much as needed following the proportions.

Wash pickling cucumbers and slice off blossom ends.  Cut into spears or slice in disks or leave them whole if small enough.  Soak in brine using 3 tablespoons pickling salt per 2 cups of water (3/4 cup salt per 2 quarts of water) making sure everything is submerged.  Leave in brine for at least 8 hours.  Drain, rinse and prepare the pickling juice.

Boil the water and vinegar with the rest of the ingredients except the cucumbers, dill and the hot peppers. Remove from heat and let cool to room temperature.

Prepare the clean jars by putting a sprig of dill on the bottom and one red pepper per jar.  Add ¼ tsp. of Ball Pickle Crisp if desired.  Arrange the cucumbers in the jars then pour the cooled pickling juice leaving 1” headspace.  Refrigerate and let the cucumbers pickle for a few days up to 3 weeks before eating. 

If processing, process in water bath for 10 minutes at sea level.