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Title: Garlic Dill Pickles - Country Living

Categories: relishes/preserves

Yield: 2 servings

2 tb Mixed pickling spices
3 c White distilled vinegar
3 c Water (if the tap water in

-your hom

6 tb Sugar
6 tb Pickling or coarse (kosher)

-salt

10 4-inch-long pickling

-cucumbers

4 Fresh or dried dill seed

-heads

4 Cloves garlic
4 Small dried red chili

-peppers

1. In small piece of double-thick cheesecloth, tie pickling spices to

form a small bag. In stainless-steel 3-quart saucepan, heat spice bag,
vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, an
d
simmer vinegar mixture, or brine, 15 minutes. 2. Meanwhile, prepare 2
wide-mouth 1-quart canning jars and caps for processing. Halve cucumbers
lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves
garlic, and 2 red peppers into each jar. 3. Discard spice bag from
brine. Ladle simmering brine over cucumbers, leaving 1/2 inch space at th
e
top of jar. Keep brine simmering while filling both jars. Place small
knife or metal spatula between cu- cumbers and inside of jar. Move knife
around jar to release any air bubbles that may exist. Sea] jars with caps

.
4. Place jars on rack in 12-quart canner filled with boiling water (water should cover top of jars by an inch); cover canner and process jars 15 minutes. Cool jars; label and store in cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator. Nutrition information per pickle half-protein gram; fat: 1 grain;

carbohydrate 1 gram; fiber. @58 gram; sodium: 741 milligrams;
cholesterol:
DP & GG
0; calories: 5. Country Living/May/94 Scanned & fixed by




Preparation Time: 0:00




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