Feasley's Recipes

Kosher Dills (Mrs Reakes)

preserves~8 hr 30 minfrom the kitchen of Mrs ReakesPhoebe Butler’s recipe box

cucumber · dill · garlic · hot red pepper · vinegar · salt · water

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30 min active · 8 hr 30 min total · 4 quarts (times estimated)

Ingredients

  • 4 quarts 4-inch cucumbers
  • 8 heads dill (2 per quart jar)
  • 4 cloves garlic (1 per quart jar)
  • 4 hot red peppers (1 per quart jar)
  • 1 quart vinegar
  • 1 cup salt
  • 3 quarts water

Steps

  1. Wash cucumbers well. Let stand in cold water overnight.
  2. Place 1 head of dill in the bottom of each sterilized quart jar.
  3. Pack cucumbers into jars.
  4. Add 1 clove of garlic and 1 hot red pepper to each quart jar.
  5. Place another head of dill on top of the cucumbers in each jar.
  6. Combine vinegar, salt, and water in a pot. Heat to a full rolling boil.
  7. Fill jars with the boiling brine and seal immediately.
  8. Store in a cool place.
  9. Note: If the pickles start to ferment (liquid becomes cloudy), process jars in a boiling water bath for 10 minutes.