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ITC Kosher Dill Pickles

Recipe bynoctilucent
Notes: 

Canning
Yield: 30 Quart Jars
Used 6 Batches of Brine for 3/4's of a bushel of cukes.
Cukes were big enough that we cut them into 1/4's.

(Original Recipe aka 1 batch of brine, says it makes 7 quarts jars of cucumbers)

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Ingredients: 

Cucumbers - 3/4 of a Bushel

1 per Jar:
Fresh Dill (1 generous sprig per jar)
30 Garlic Cloves, peeled
30 Hot Pepper slices

Brine (x6):
1. 8.5 Cups of Water
2. 2 1/4 cups of White Vinegar
3. 1/2 cup of Pickling Salt


  1. Prep and Sterilize jars, put in oven on 200-225
  2. In large pot bring water, vinegar and salt to a boil.
  3. Put 1 garlic clove, 1 large dill sprig and 1 slice of hot pepper into jar.
  4. Load cukes into the jar tightly until you reach the neck of the jar.
  5. Fill jars with Brine.
  6. Add lid and ring to top of jar and wait for them to pop.
  7. Once cool, check for seal and label.
  8. Pickles are ready to eat immediatly once cooled.
  9. Store in fridge once jars are open.

 

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