Kosher Dill Pickles

Small cucumbers
1/2 cup salt
2 cups white vinegar
5 cups water
Dill seeds or fresh dill
Garlic and hot pepper

Wash cucumbers and pack in clean jars. Add two to four pieces of garlic (depending on flavoring desired) and two hot peppers. If using dill seeds use three teaspoon to a jar or an equal amount of fresh dill. Heat salt, vinegar and water to boiling, then pour in jar covering vegetables. Let stand tightly sealed for at least 6 weeks. Chill pickles before using.

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Pickles, Preserves

Cajun Country -- New Iberia, Louisiana