My husband really likes kosher dills. I haven't canned any for him for a long time, but had been thinking about them lately, so decided to make him a few quarts for a treat and to bring deer hunting this year..it's kind of a tradition that he has had to buy them to bring the last few years! I only made 7 jars because I favor my bread and butter pickles with hot dishes to eat and just for a snack sometimes. I will be making much more of them because some of the kids/grandkids love them too! (tomorrow!). I also am out of pickle relish so will be making some of that tomorrow too.
Here is how I made the dills.
Makes 7 quarts (I used wide mouth jars-easier to pack)
2-3 inch fresh pickling cucumbers, scrubbed and rinsed and set on a clean towel to dry (about 1/4 bushel?)
2 larger jalapenos, quartered. you can add more if you really like spicy pickles.
1 large bunch of fresh dill with green heads
1-2 whole cleaned garlic cloves per jar, or 1 tsp minced garlic-that's what I used this time, per jar.
Run the 7 quart jars through the dishwasher cycle. leave them in the dishwasher to stay hot once they are done.
In the meantime clean the cucumbers well with a vegetable scrub brush, rinse and lay on a clean towel.
rinse the dill and cut off the heads-I put 2 large or 3-4 smaller heads in each jar.
In a larger kettle put in 8-1/2 cups of water, 2-1/4 cups of white vinegar, and 1/2 cup of canning salt..canning salt is different than regular salt, be sure to use the canning salt...bring to a low boil so the salt dissolves. leave on warm. I actually had to make 1/2 batch more as I had larger pickles so they didn't fill all the space like smaller ones should.
take out a clean jar, put the dill in the bottom, garlic and 1/4 of the jalapeno with the seeds in the jar. pack it with the cleaned pickles, just to wear the neck starts. pour in the brine until there is about 1 inch of jar left, bottom of the neck, and covering the pickles. wipe the rim of the jar well with a clean, dampened paper towel. apply a new lid and screw on the ring tightly. put in a canner that has been half filled with hot water (heated on the burner). fill remaining jars and then drop down the jar holder and fill the canner with more hot water from the facet until it's just over the jars. cover and bring just to a boil. shut off immediately, set jars on a towel and let seal. do not disturb.