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Full Online Book HomeLearning KitchenPreserving - Pickles - Garlic Dill Pickles By Marlen
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Preserving - Pickles -  Garlic Dill Pickles By Marlen 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 cucumbers
6 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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1 Gallon green tomatoes, chopped coarsely 2 to 3 medium onions , sliced 6 to 8 jalapeno peppers, sliced (use a few red ones to give some color) 2 cups sugar 1/8 cup plain salt 1 pint vinegar (5% acidity) Combine all the ingredients in a large pan and bring to a boil. When the mixture comes to a full boil remove immediately from heat ( don’t overcook them or they will be mushy ) and put into pint jars that have been sterilzed. After packing the pickles into the jars finish filling jars with liquid. Seal jars.
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Preserving - Garlic Dill Pickles Preserving - Garlic Dill Pickles

Preserving - Garlic Dill Pickles
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.
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