Claussen Kosher Dill Pickles

Recipe Ingredients

1 1/2 quarts boiled water, cooled

2 dill flowers

2 garlic cloves, peeled and halved

1 1/4 pounds (8 to 10) pickling cucumbers

6 long sprigs fresh dill

1 tablespoon coarse kosher salt

1/2 cup white vinegar


Put dill flower and garlic in bottom of a Mason jar. Add the cucumbers. Put sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat. Let sit 4 to 5 days turning the jar either upright or upside down each day.

Let sit upright 2 more days, then refrigerate. Lasts about 6 months.

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