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Kosher Pickles-Canned Recipe

   
 

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     Kosher Pickles-Canned

Category   Appetizers
Sub Category   None

Ingredients
 

Instructions
This recipe assumes quart size jars and the ingredient amounts are per jar. So multiply the amount given - by the number of jars you intend to make per jar Kosher Pickle For this recipe, you'll need- •5 pickles, sliced or whole depending on your preference 12-14 ounces of the following liquids per quart-•9 oz water •5 oz. white vinegar •1/4 tsp sugar •2 dill heads and stems or equivalent •1 large clove garlic •1 onion (about the size of a golf ball) •1 tbsp Kosher salt Prepare the Kosher Pickles Bring liquid to boil, pour over contents of jar to cover, put cover on jar. Let sit overnight then store in the refrigerator. They should be ready to eat in about 10 days. The longer they are stored the more dill flavor they have. Learn more visit us on the Web at About.com.
No need to do a water bath...no sterilizing Jars...Use Spaghetti Jars or Tupperware w/ lids-no need to use mason jars! use Kirby cucumbers-thin skin.
give to lori Honeycutt, don, etc...they said they wanted some! also try and pickle okra?


Originally Submitted
7/14/2013





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