Kosher Dill Pickles
Kosher Dill Pickles like the kind you'd find at a good old fashioned Jewish deli.
They say it's from New York.
2 gallon crock
small to medium size
More if canning
handful fresh grape
cherry, oak, and/or
cloves skinned and separated
If you want to process/can add these ingredients to the brine:
This will replace the 9 Tbsps.
Bring salt and water to a boil, stirring to dissolve the salt. Let cool.
Wash your cucumbers and cut off the "blossom" end. You just need to remove the blossom part.*
Layer your cucumbers, dill and horseradish (or grape leaves) in the crock and cover with cooled salt water.
Place a plate with a rock (or something else heavy) on top of the pickles to make sure they're completely submerged.
Test pickles after a couple of weeks.
Cucumbers will be translucent throughout when they're done.
Place pickles in hot pint jars with enough brine to cover them and store in the fridge for several months.
Low Heat Processing
Fill a canning pot with water and warm it to between 180 F - 185 F.
Remove pickles from the brine and stuff them tightly into pint jars.
Pour brine into a pot and heat until it comes to a boil. Boil for 5 minutes.
Pour hot brine into the jars of pickles to ½" from the rim.
Wipe the rim of the jars to make sure they're perfectly clean and put on a sealer and rim. Finger tighten only.
Place your jars of pickles into the warm water bath and process for 30 minutes making sure the water doesn't fall below 180 F or go above 185 F.
You must add more salt (than the original recipe) and vinegar to aid in the preservation process.
Pickles get softer over time so for maximum crunch eat them within 6 months.
The blossom end portion of the cucumber is said to make the pickles soft, so get rid of it. I've done my own experiments with this and it seems to be true.