Kosher Dill Refrigerator Pickles
June 7, 2010 in Recipes, Snacks, Vegetarian
Ingredients
- 4 quarts long red, green, or yellow peppers
- 1 1/2 cups Mrs. Wages Canning and Pickling Salt
- 2 garlic cloves
- 2 tablespoons prepared horseradish
- 10 cups vinegar
- 2 cups water
- 1/4 cup sugar
Preparation
- Prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars.
- Wash cucumbers and remove blossoms; drain. Leave whole, cut into spears, or slice.
- Combine Kosher Dill Mix, vinegar and water into a large, non-reactive pot. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves.
- Pack cucumbers into sterilized jars, leaving 1/2 inch headspace. Evenly divide hot pickling liquid among the packed jars, leaving 1/2 inch headspace. Remove air bubbles and cap each jar as it is filled. If more liquid is needed for proper headspace, add a mix of 1 part vinegar and 2 parts water. If shelf-stable pickles are preferred, use the hot water bath method, processing pints 20 minutes and quarts 30 minutes.
- Cool to room temperature, label and store in refrigerator. Product is ready to eat after 24 hours. When properly processed and sealed, unopened refrigerator product can be stored up to 6 months, and shelf-stable product up to 18 months.
Serves
Makes 4 pints
