Kosher Dill Spears[Printer-friendly version of recipe]
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