How to make Grandma Rubin's Kosher Dills
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour to crisp.
- In 2-quart measuring cup, measure water. Stir in salt, vinegar, pickling spice and peppercorns until salt is dissolved.
- Put cucumbers in pickling crock or large glass or ceramic bowl. Scatter garlic and 2 of the hot peppers over. Pour in brine and stir to mix. Place dill on top, pressing it into brine.
- Place a clean, unchipped small plate on top and press down gently to submerge cukes in brine. Cover with a clean towel. Let stand at cool room temperature 1 to 2 days for new dill spears or 3 to 4 days for old whole dills.
- Pack pickles into jars. Add a clove of garlic from the brine and a hot pepper to each. Ladle brine into jars, covering the pickles. Do not add dill. Cover and refrigerate. Pickles are ready to use now. They will keep about 3 or 4 months. Brine may be cloudy, and that's OK.
- Makes about 5 pints.
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