Kosher Dill Pickles

Source: Morton Salt

Preparation Time: 24 Hours
Servings: 6 pints

3 pounds pickling cucumbers
3/4 cup Morton® Kosher Salt
2 quarts water
3 cups distilled white vinegar
5 cups water
12 cloves garlic
2 tablespoons whole mixed pickling spice
6 sprigs of fresh dill
6 small hot peppers

Wash cucumbers thoroughly. Slice 3/4 inch thick; discard blossom ends. Place in large bowl. Dissolve Morton® Kosher Salt in 2 quarts water; pour over cucumbers. Cover, let stand 24 hours. Drain.

In large kettle combine vinegar and 5 cups water. Add garlic and pickling spice tied in cheesecloth bag. Bring to boiling.

Meanwhile place 1 sprig dill and 1 pepper in each hot sterilized pint jar. Pack cucumbers in jars. Discard spice bag; pour hot liquid over cucumbers to within ½ inch from tops of jars.

Close jars as manufacturer directs. Process 10 minutes in boiling water bath.
Makes 6 pints.