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 Dill Pickles
     3 dozen  freshly picked cucumbers (approximately 4" long) - unpeeled and sliced in half, lengthwise  3 cups  vinegar, 5% acidity
     3-1/2 cups water   1/4 cup canning salt
     dill weed - (about 1 tablespoon dried or 2 heads fresh per jar)  16 heads fresh or 1/2 cup dried dill
     4 garlic cloves, minced (about 1/2 clove per jar)  8 tsp.  mustard seeds (about 1 tsp. per jar)
     32 peppercorns -( about 4 per jar)  
Dill Pickles
Place the washed cucumbers halves in a large bowl. Cover with a layer of ice cubes and refrigerate for 4 hours. Drain completely. Mix the canning salt, vinegar and water together in a saucepan and heat to boiling. Arrange the cucumber halves, standing upright, in 8 pint jars. Add the dill, garlic, mustard seeds and peppercorns to each jar. Pour the hot vinegar brine over the cucumber slices and spice in each jar, leaving 1/2" headspace. Apply the caps and bands. Process for 5 minutes in a boiling water bath canner. Remove the jars from the canner to cool. Check the seals and label the jars before storing in a cool, dark place.
Makes 8 pints.
For best results, the cucumbers used for these pickles should be very fresh, preferably just picked.
 Categories:  Appetizer, Canning, Condiments or spreads, Dutch Oven, Side Dish, Side Dishes, Vegetables, stove top
 Estimated Serving:  32
 Estimated preparation time:  35 min.
 Language:  English
 Shared by:  Jilly    2010/02/20
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