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Kosher Dill Spears

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This recipe is adapted from one by Babe Behrend, Waldron AZ

4 pounds small pickling cucumbers, I use the Armenian/Persian variety
3 1/2 tablespoons pickling salt
1 tablespoon mustard seeds
2 cups water
2 cups white vinegar
6 bay leaves
6 cloves garlic
1 1/2 tablespoons dill seeds

Wash the cucumbers with a soft brush and cut off the ends. Quarter them into spears and cut them to the height of the bottom of the threads on a wide-mouth pint jar.

Combine the salt, mustard seeds, water and vinegar in a saucepan and bring to boil.

Into the bottom of each jar put 1/2 clove of garlic and 1/4 teaspoon dill seeds and 1/2 clove garlic.

Pack the cucumber spears tightly and slide a bay leaf into the side of each jar. Top each jar with 1/4 teaspoon of dill seeds.

Fill the jars with the hot liquid to within 1/4 inch of the top of the jar.

See also instructions for preparing and filling jars.

After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

The pickles should sit on the shelf for several months to develop their flavor.

Yield: 6 pint jars

 

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