For Soaking Cucumbers
2 Tablespoons Kosher Salt
2½ Quarts Water
2 Pounds Kirby Pickling Cucumbers, Rinsed, Blossom End Stem Snipped Off,
Cut in Half Lengthwise
For Pickling
1 Cup Apple Cider Vinegar
2 White Wine Vinegar (I Use White Balsamic Vinegar)
3 Cups Water
1 Tablespoons Extra Fine Sugar
3 Tablespoons Kosher Salt
8 Sprigs Fresh Dill
1 Teaspoon Pickling Spice
8 Teaspoons Minced Garlic
8 Teaspoons Dried Minced Onion
4 Pint Mason or Ball Jars, with Lids and Bands
For Soaking
In a large mixing bowl combine the 2 tablespoons Kosher salt and water. Stir until salt is completely dissolved. Add the cucumber halves to the water and let soak for 2 hours. After 2 hours drain and discard the salt water.
For Pickling
Meanwhile, in a nonreactive pot, combine the vinegars, water, sugar, Kosher salt and bring to a simmer to dissolve the salt and sugar. Once dissolved remove from the heat and set aside to cool brine completely.
In the bottom of each of the mason or ball jars, evenly divide the dill, pickling spice, garlic and onion. Fill the jars with the pickle halves and pour the cooled vinegar mixture into each of the jars, leaving room between the tops of the pickles and the lids. Cover the jars with the lids and bands being sure each is tightly secured.
Refrigerate the pickles for one week before opening. This gives the pickles the proper amount of time to brine and become some of the best Kosher Dill Pickles you have ever had. They must be refrigerated as I did not use the water bath canning method. If you are a canner and want to do the water bath canning method these pickles will last quite some time.
Hints and Tips: If you have left over pickling liquid do not discard it. You can keep it for the next batch of pickles.
