GRANDMA RUBIN'S KOSHER DILLS

Grandma Rubin's Kosher Dills image

Provided by @MakeItYours

Number Of Ingredients 10

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2 1/2 to 3 pounds small pickling cucumbers, well-scrubbed
8 cups water
1/3 cup kosher salt
1/4 cup cider vinegar
2 teaspoons pickling spice (Grandma always removed the excess allspice and cloves)
1 teaspoon whole black peppercorns
8 cloves garlic, peeled, brown ends trimmed
2 small fresh or dried hot peppers, plus 5 more peppers to pack in the jars
6 to 8 heads dill
5 clean pint jars with clean lids and bands

Steps:

Place cucumbers in large bowl. Cover with ice water and refrigerate 1 hour to crisp.
In 2-quart measuring cup, measure water. Stir in salt, vinegar, pickling spice and peppercorns until salt is dissolved.
Put cucumbers in pickling crock or large glass or ceramic bowl. Scatter garlic and 2 of the hot peppers over. Pour in brine and stir to mix. Place dill on top, pressing it into brine.
Place a clean, unchipped small plate on top and press down gently to submerge cukes in brine. Cover with a clean towel. Let stand at cool room temperature 1 to 2 days for new dill spears or 3 to 4 days for old whole dills.
Pack pickles into jars. Add a clove of garlic from the brine and a hot pepper to each. Ladle brine into jars, covering the pickles. Do not add dill. Cover and refrigerate. Pickles are ready to use now. They will keep about 3 or 4 months. Brine may be cloudy, and that's OK.
Makes about 5 pints.