Blue Book Kosher Dills

Blue Book Kosher Dills

Ingredients:
Amount Measure Ingredient -- Preparation Method

Cooking Directions:

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3/4 cup sugar
1/2 cup canning salt
1 quart vinegar
1 quart water
3 tablespoons mixed pickling spices
8 pounds pickling cucumbers - (4" to 6") -- halved lengthwise
Green dill - (1 head per jar)
Bay leaf - (1 per jar)
Garlic - (1 clove per jar)
Hot red pepper - (1 piece per jar)
Mustard seed - (1/2 tspn per jar)

Combine sugar, salt, vinegar and water in a large saucepan. Tie mixed
pickling spices in a piece of cheesecloth and add to vinegar mixture.
Simmer 15 minutes. Meanwhile pack cucumbers into hot jars, leaving
1/4-inch head space. When packing cucumbers, add dill, bay leaf, garlic,
hot red pepper and mustard seed to each jar.

Bring vinegar mixture to a boil, and pour the hot liquid over cucumbers,
retaining 1/4-inch head space. Screw on caps. Process pints and quarts
15 minutes in boiling water bath. (To process, stand jars on a rack in a
deep kettle. Cover completely with water, bring to a boil and boil for 15
minutes.).

This recipe yields 7 pints.