Badion Family Kosher Dill Pickles
By the way, this will also work for green tomatoes. When Valdivia's green tomatoes show up at the farmers markets, I'm going to try this recipe with them.
Makes 8 quarts (use wide-mouth glass jars)
24 large pickling cucumbers or more if they are small OR
5 pounds green tomatoes
For each jar:
2 or more large sprigs of fresh dill (you can't use too much)
4 cloves garlic, roughly sliced
1 dried chile pepper
4 bay leaves
5 or more peppercorns
1 pinch Ball Pickle Crisp Granules
1 rounded tablespoon kosher salt
(optional for color: baby carrots, celery)
1. Prep washed jars and lids by sterilizing in boiling water or running through the dishwasher. Wash the bands in soap and water.
2. Wash and scrub the cucumbers/tomatoes.
3. If the cucumbers are large, you may need to slice them into thirds to fit them in the jars. If they're small, just cut off the tips so the cucumbers will absorb the liquid. For the tomatoes, you can leave them whole or slice them in half to fit.
4. Fill the bottom of each jar first with the dill, garlic, chile pepper, bay leaves, peppercorns, Pickle Crisp Granules, and salt. Then pack in the cucumbers/tomatoes--but don't force them in.
5. Fill each jar with boiling water, leaving half an inch of head space.
6. Top with the lid and screw on the band tightly. Turn each jar upside down to spread the pickling spices throughout the jar. You can put them in the sun to cure for a day or two. They should be ready in five days but you ought to let them sit longer (up to 10 days) to get more sour and flavorful.