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Post by :JustAskThem
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2605
Click below to download : Preserving - Pickles - Garlic Dill Pickles By Marlen (Format : PDF)
Preserving - Pickles - Garlic Dill Pickles By Marlen
4 pounds (3 to 4-inch) pickling cucumbers6 cups water
4 1/2 cups apple cider vinegar
6 tablespoons pickling salt
3/4 teaspoon of crushed red pepper (optional)
16 cloves garlic, split
16 heads fresh dill
Wash cucumbers and remove 1/16-inch from the blossom end. In a 3-quart saucepan, combine water, vinegar, salt and red pepper. Bring to a boil.
Meanwhile, place 2 pieces of garlic and 1 heat of dill in each hot pint jar. Firmly pack cucumbers upright in jars, leaving 1/2inch headspace. Place 2 additional pieces of garlic and 1 head of dill on top of cucumbers. Immediately pour hot vinegar mixture over cucumbers, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean.
Place hot lids on jars ands screw bands on firmly. Process in boiling water canner for 10 minutes.
Makes about 7 to 8 pints.
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Place 2 heads of dill in a quart jar. Fill jar with cucumbers. Place 2 or 3 garlic buds on top. Heat: 2 cups vinegar 3 tsp. salt 3 cups sugar Bring to boil then pour over pickles. Cold pack just to boiling. Do not boil. Makes 3 quarts. For crisp pickles, let cool in canner.
Preserving - Garlic Dill Pickles
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