Jan's Refrigerator Garlic Dills Recipe - Cooking Index
Jan's Refrigerator Garlic Dills Recipe - Cooking Index
| 4 | Pickling cucumbers - rinsed well | |
| 16 | Garlic cloves - peeled, sliced (large) | |
| 4 | Fresh dill heads - halved | |
| 1/2 teaspoon | 2.5ml | Dried red pepper flakes - more or less |
| Brine | ||
| 1 | Cider vinegar | |
| 1 | Water | |
| 1/4 cup | 59ml | Pickling spices |
| 1/3 cup | 78ml | Pickling salt |
| 2 tablespoons | 30ml | Granulated sugar |
| 1/2 teaspoon | 2.5ml | Ground turmeric |
| 1 cup | 146g / 5.1oz | Chopped fresh dill heads |
| 16 | Garlic cloves - peeled, sliced |
Note: Do not use aluminum or iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.
Wash 4 quart or 8 pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Pack the cucumbers into the jars, leaving 1/2-inch head space. Divide the sliced pieces of garlic and halved heads of fresh dill among the jars. Add a pinch (about 1/8 teaspoon) of the dried red pepper flakes to each jar.
To make the brine: Combine vinegar, water, pickling spices, salt, sugar, turmeric and 1 cup chopped fresh dill in a pot (see note). Bring to a boil, then reduce heat and simmer for 5 minutes.
Put 4 cloves of garlic into each jar. Strain off the seasonings from the brine then ladle the hot brine into 1 jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Let cool to room temperature, then store in the refrigerator.
The pickles are ready to use after 3 to 4 days of aging, but they will continue to improve for several weeks. They keep, refrigerated, for about 1 year.
For storage at room temperature: Process the filled jars in a boiling-water canner 10 minutes for pints, 15 minutes for quarts (15 minutes for pints, 20 minutes for quarts at 1,000 to 6,000 feet; 20 minutes for pints, 25 minutes for quarts above 6,000 feet).
This recipe yields 4 quarts or 8 pints.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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