Kosher Dills

Course : Vegetables
Serves: 4
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2 pieces Dill flowers
2 cloves Garlic, peeled, halved Lengthwise
1 small Dried hot chili
1 1/4 pound pickling cucumbers (8-10)
6 bunch Long sprigs fresh dill
1 tablespoons Coarse kosher salt

Preparation / Directions:

Put a dill flower, 2 half cloves of garlic, and the dried chili on the bottom of a sterilized 1 quart Mason jar. Add the cucumbers upright, leaving a small hole in the center. Fill the hole with the sprigs of dill. If using shorter cucumber (3 to 4 inches long), add a few more on top to fillthe jar to the shoulder. Add the remaining dill flower and half cloves of garlic. Top with the salt. Fill the jar with cold water to within 1/8 inch of the top. Place a sterilized seal firmly on top and screw on the ring. Shake the jar a few times to dissolve the salt. Place the jar upside down on a counter, out of direct sunlight and away from heat. Leave the jar for 4 to 5 days, alternately flipping it right side up onde day and upside down the next, until the liquid inside becomes murky. Let sit right side up for 2 more days, then refrigerate. The pickles should be ready to eat as soon as chilled, with a refrigerator shelf life of about 6 months. However, if you don';t like hot pickles, remove the chili pepper after one month. VARIATION: for half sour dills, which are milder and crunchier, refrigerate the pickles after the first 4 to 5 days; do not let them sit for the additional 2 days. For any of the cucumber recipes, a grape leaf or two may be added to each jar if extra crispness is desire

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