Garlic Dill Pickles II
By á-174942
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Ingredients
- 1 quart distilled white vinegar
- 3/4 cup pickling salt
- 2 quarts water
- 2/3 cup sugar
- 1 1/2 teaspoons dill seed
- 1 1/2 teaspoons celery seed
- 30 black peppercorns
- 12 garlic cloves
- 12 sprigs fresh dill
- 5 pounds small pickling cucumbers rinsed
Details
Servings 1
Preparation
Step 1
Sterilize canning jars, lids and screw bands according to manufacturers 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.
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