Blue Book Kosher Dills Recipe - Cooking Index
Blue Book Kosher Dills Recipe - Cooking Index
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/2 cup | 118ml | Canning salt |
| 1 | Vinegar | |
| 1 | Water | |
| 3 tablespoons | 45ml | Mixed pickling spices |
| 8 lbs | 3632g / 128oz | Pickling cucumbers - (4" to 6") - halved lengthwise |
| Green dill - (1 head per jar) | ||
| Bay leaf - (1 per jar) | ||
| Garlic - (1 clove per jar) | ||
| Hot red pepper - (1 piece per jar) | ||
| Mustard seed - (1/2 tspn per jar) |
Combine sugar, salt, vinegar and water in a large saucepan. Tie mixed pickling spices in a piece of cheesecloth and add to vinegar mixture. Simmer 15 minutes. Meanwhile pack cucumbers into hot jars, leaving 1/4-inch head space. When packing cucumbers, add dill, bay leaf, garlic, hot red pepper and mustard seed to each jar.
Bring vinegar mixture to a boil, and pour the hot liquid over cucumbers, retaining 1/4-inch head space. Screw on caps. Process pints and quarts 15 minutes in boiling water bath. (To process, stand jars on a rack in a deep kettle. Cover completely with water, bring to a boil and boil for 15 minutes.).
This recipe yields 7 pints.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.