Saturday, August 28, 2010

Kosher Pickles

Our second attempt at canning this summer ended up being a wonderful, easy jar of dill pickles!

After making the bread & butter batch, I was prepared for a 2-day process, but was pleasantly surprised how easy it was.

Per Jar:
5 pickles sliced into spears
9 oz. water
5 oz. white vinegar
1/4 tsp sugar
2 dill heads
1 large garlic clove
1 onion, chopped
1 tbsp kosher salt
handful of mustard seeds

Chop onion & garlic and add to clean jar. Add mustard seeds. Pack pickles in vertically. Boil water & vinegar just to a boil. Pour vinegar mixture into jar and refrigerate.

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