Kosher Dill Pickles
Makes 2 quart-sized jars of pickles
Ingredients
- 3 cups boiling water
- 1 cup kosher salt
- 10 medium-size pickling cucumbers
- 2 cloves garlic, smashed
- fresh dill
- ice cubes
How-to
- Pour boiling water into bowl
- Mix in salt until it is completely dissolved
- Add ice cubes until brine is cooled to room temperature
- Smash cloves and add to mason jar
- Quarter cucumbers and pack tightly into jar
- Add dill to jar until empty spaces are filled
- Fill sterilized quart jars with the brine
- Put lid on tight and shake jar
- Leave on counter at room temperature for 3-4 hours
- Refrigerate for 1-2 days
These pickles will only keep for about a week