Very easy garlic dill pickles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Distilled white vinegar |
| ¾ | cup | Pickling or kosher salt |
| 2 | quarts | Water |
| ⅔ | cup | Sugar |
| 1½ | teaspoon | Dill seed |
| 1½ | teaspoon | Celery seed |
| 30 | Black peppercorns | |
| 12 | Garlic cloves | |
| 12 | Sprigs fresh dill | |
| 5 | pounds | Small pickling cucumbers |
Directions
Sterilize canning jars, lids and screw bands according to manufacturer's directions. Simmer vinegar, salt, water, and sugar in a large non-aluminum saucepan. In ONE STERIZILED JAR AT A TIME, place ¼ teaspon each of the dill and celery seed, 5 peppercorns, 2 cloves of garlic, 2 sprigs fresh dill. Pack jar with WHOLE* cucumbers. Pour hot vinegar mixture into jars, leaving ½" headspace. Cover with lids, screw on bands. Process jars in a large pot of simmering water for 5 minutes; water should cover jars by 1".
Remove jars to a rack to cool. Test seals. Store in a cool, dark place for at least 6 weeks.
* You can slice or quarter cucumbers if you desire.
Posted to EAT-L Digest 07 Sep 96 Date: Sun, 8 Sep 1996 08:18:04 -0400 From: Laura Hunter <LHunter722@...>