Amazingly delicious dill pickles recipe.
The pickles are an integral part of the cellars of many families throughout the winter and especially delicious with its sour taste.
- 3 kg (6.6 lb) kirby cucumbers
- 12 cups water
- 3 cups white vinegar
- 6 tablespoons sugar
- 6 tablespoons salt
- 1 cup coarsely chopped dill
- black pepper and bay leaf to taste
Wash the cucumbers well. Remember to sterilize the jars and lids.
In large pot place the water, sugar, salt and vinegar. Heat the liquid to a boil, then remove to the side and allow to cool.
Fill the jars with kirby cucumbers, add the prepared liquid and close them tightly.
At the bottom of large enamel pot place a kitchen towel and arrange the jars on top (so that they will not touch) and add hot water.
Place the pot over fire for about 15 minutes, then remove and leave to cool completely (about 5-6 hours).
Remove the jars from the water, wipe them and store them in a dry place.