Garlic Dill Pickles II Recipe - Cooking Index
Garlic Dill Pickles II Recipe - Cooking Index
| 1 | Distilled white vinegar | |
| 3/4 cup | 177ml | Pickling salt |
| 2 | Water | |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Dill seed |
| 1 1/2 teaspoons | 7.5ml | Celery seed |
| 30 | Black peppercorns | |
| 12 | Garlic cloves | |
| 12 sections | Fresh dill | |
| 5 lbs | 2270g / 80oz | Small pickling cucumbers - rinsed |
Sterilize canning jars, lids and screw bands according to manufacturer's directions. Simmer vinegar, salt, water, and sugar in large non-aluminum saucepan.
In 1 sterilized jar at a time, place 1/4 teaspoon each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot vinegar mixture into jars, leaving 1/2-inch headspace. Cover with lids; screw on bands.
Process jars for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.
This recipe yields ??
Source:
http://www.thatsmyhome.com/pickles.htm
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