These tiny kosher dills are, at least, a third generation family recipe from my mother. I learned to can at a very young age. Growing up on our family’s Red River Valley farm, I remember picking these very tiny, crisp cucumbers, adding fresh dillheads and garlic from our garden, and using cider vinegar.
My secret is to wash them in ice cold water in my washing machine to keep them super crisp.
No wonder people say these tiny, snappy kosher dills seem to explode in your mouth! I’ve won over 1,000 ribbons in canning and baking at the State Fair – but having my baby dills packed and sold in stores is almost unbelievable! My husband Mike is on Cloud 9. So is my mother! And so am I!
