Blue Book Kosher Dills Recipe

• 3/4 c. sugar
• 1/2 c. canning salt
• 1 quart vinegar
• 1 quart water
• 3 Tbsp. mixed pickling spices
• 8 lb pickling cucumbers - (4" to 6") halved lengthwise Green dill - (1 head per jar) Bay leaf - (1 per jar) Garlic - (1 clove per jar) Warm red pepper - (1 piece per jar) Mustard seed - (1/2 tspn per jar)

1. Combine sugar, salt, vinegar and water in a large saucepan.
2. Tie mixed pickling spices in a piece of cheesecloth and add in to vinegar mix.
3. Simmer 15 min.
4. Meanwhile pack cucumbers into warm jars, leaving 1/4-inch head space.
5. When packing cucumbers, add in dill, bay leaf, garlic, warm red pepper and mustard seed to each jar.
6. Bring vinegar mix to a boil, and pour the warm liquid over cucumbers, retaining 1/4-inch head space.
7. Screw on caps.
8. Process pints and qts 15 min in boiling water bath.
9. (To process, stand jars on a rack in a deep kettle.
10. Cover completely with water, bring to a boil and boil for 15 min.
11. ).
12. This recipe yields 7 pints.
13. Yield: 7 pints

sugar, canning salt, vinegar, water, mixed pickling, cucumbers

Taken from cookeatshare.com/recipes/blue-book-kosher-dills-87304 (may not work)