Kosher Dill Pickles tante elka
Food Ingredients:
36 firm small kirbys 6 tablespoons kosher salt 12 garlic cloves peeled 2 tablespoons pickling spices 12 fresh dill sprigs
Recipe preparation:
1 Scrub the kirbys and pack them in an upright position in glass jars. Divide the salt, garlic, pickling spice and dill among the jars. 2 Fill each jar to overflowing with water. Seal the jars. Store in a cool, dark place at least 10 days before using. 3 Pickles are ready when brine starts to get cloudy. Chill before serving. Pickles should be consumed within six weeks.
Recipe source: Foodista recipe
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