Kosher Dills

         Yield: 36 Servings
Categories: Canning

4 lb Pickling cucumbers (4-inch) 14 cl Garlic; peeled/cut in hal 1/4 c Pickling salt 3 c Water 2 3/4 c Vinegar (5% acidity) 14 Fresh dillweed 28 Peppercorns Recipe by: Southern Living Preparation Time: 0:15 Wash cucumbers, and cut in half lengthwise. Combine garlic, salt, water, and vinegar; bring to a boil. Remove garlic and place 4 halves into each hot sterilized jar. Pack cucumbers into jars, adding 2 sprigs dillweed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Cover jars at once with metal lids, and screw on metal bands. Process jars in boiling-water bath 10 minutes. Yield: 6 to 7 pints.