Dill Slices Recipe - Cooking Index
Dill Slices Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Medium cucumbers - (abt 30) |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 1/2 cup | 118ml | Ball 100% Natural Canning & Pickling Salt |
| 4 cups | 948ml | Cider vinegar, 5% acidity |
| 4 cups | 948ml | Water |
| 3 tablespoons | 45ml | Mixed pickling spices |
| 5 | Bay leaves | |
| 5 | Garlic cloves | |
| 2 1/2 teaspoons | 12ml | Mustard seed |
| Green or dry dill - (1 head per jar) |
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch slices. Combine sugar, salt, vinegar and water in a large saucepot. Tie pickling spices in a spice bag; add spice bag to vinegar mixture and simmer 15 minutes.
Pack cucumber slices into hot jars, leaving 1/4-inch headspace. Add to each jar; one bay leaf, one garlic clove, 1/2 teaspoon mustard seed and one head of dill. Heat pickling liquid to boiling. Remove from heat.
Carefully ladle hot pickling liquid over cucumber slices, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 5 pints.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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