Kosher garlic dills

Yield: 1 Servings

Measure Ingredient
40 mediums Cucumbers; cut lengthwise in half
¾ cup Sugar
½ cup Pickling salt
3 tablespoons Mixed pickling spice
1 quart Water
1 quart Vinigar
\N pack IN EACH JAR:
1 \N Bayleaf
1 \N Whole garlic clove
½ teaspoon Mustard seed
1 small Piece red pepper
1 small Head of dill

Combine sugar, water, salt and vinegar. Tie spices in cheesecloth and add to mixture. Simer 15 minutes. Pack cucumbers into hot sterilized jars leavin ¼" head space. Add bayleaf, garlic,mustard seed, small head of dill and pepper to the jar.Heat the brine to a hard boil, pour boiling hot over cucumbers,leave ¼" head space for liquid too. Cap and process pints or quarts 15 minutes in boiling water canner. Makes 7 pints.

Recipe by: Lisa Lepsy Posted to TNT - Prodigy's Recipe Exchange Newsletter by Babygoil@... on Aug 2, 1997

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