Spicy garlic dills
1 -2 liter j
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water (soft water is best or use bottled water) |
| 1 | cup | Cider or distilled white vinegar |
| ¼ | cup | Pickling or canning salt |
| 2 | tablespoons | Mixed pickling spices, tied in a cheesecloth bag |
| 2 | Cloves garlic, lightly crushed and peeled | |
| 2 | Heads fresh dill with seeds | |
| 2 | pounds | Large pickling cucumbers (8 cucumbers) |
| 1 | Or 2 small dried red chilies | |
Directions
Note: For a stronger garlic flavor, leave the garlic cloves in the pickling solution and pack them into the jar of pickles before processing.
1. In 2-quart stainless-steel or enamcl saucepan, heat water, vinegar, salt, pickling spices, and garlic to boiling, stirring until salt dissolves. Simmer vinegar mixture or pickling solution over low heat 15 minutes.
2. Meanwhile, prepare 2-liter or ½-gallon jar and lid for processing. Pack 1 head dill and the cucumbers tightly into jar; top with remaining dill head and dried red chili.
3. Discard spice bag and garlic from pickling solution. Ladle solution over cucumbers, leaving ½-inch space at the top of jar.
Carefully insert small spatula or knife around side of jar to remove any air bubbles between cucumbers and jar. Seal jar.
4. Process jar in boiling-water bath for 20 minutes. Cool and label the jar; store in cool, dry place for at least 6 weeks before serving. After opening jar, store pickles in the refrigerator.
MAKES ONE 2-LITER JAR
Country Living/Sept/90 Scanned & fixed by DP & GG