Kosher Dill Pickles - Sandwiches Rejoice!

Kosher dills are everyone's favourite sandwich pickle. Crisp, tangy and so very easy to make.

Ingredients:

1.3 kg of pickling cucumbers
2 cups of 5% Apple Cider Vinegar
2 tbsp of Kosher Salt
4 sprigs of fresh dill
4 cloves of garlic
8 tsp of pickling spice (use homemade or buy in store)
4 dried red hot peppers
2 cups of filtered water
Pickle crisp

Directions:

1. Cut the blossom end off the cucumber. Then slice into 4 spears.
2. Throw in a bowl with a sprinkle of kosher salt & ice. Let sit for 3 or 4 hrs in the fridge. Drain any water when removing for use.

3. In a stainless steel pot combine your vinegar,
water, and salt. Bring to a full boil.
4. In 4 clean jars put in 1 clove garlic, 1 sprig dill, 2 tsp pickling spice & 1 hot pepper in each jar. Read pickle crisp directions for amount needed for the jars you are using.
5. Pack in the spears as snugly as your can without mashing them. Ladle the hot vinegar into the jars making sure your leave 1 cm of room at the top for headspace.
6. Hot water process the jars for 10 minutes - make 100% sure the jars are completely covered in the water when doing so.
7. Wait about a week before opening so the flavours have a chance to mingle & enjoy with your favourite sandwich.