Kosher Dill Pickles tante elka

Ingredients

36 firm small kirbys

6 tablespoons kosher salt

12 fresh dill sprigs

Scrub the kirbys and pack them in an upright position in glass jars. Divide the salt, garlic, pickling spice and dill among the jars.

Fill each jar to overflowing with water. Seal the jars. Store in a cool, dark place at least 10 days before using.

Pickles are ready when brine starts to get cloudy. Chill before serving. Pickles should be consumed within six weeks.

1.0 servings

Friday, December 10, 2010 - 1:02am