| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 10 | lb | Small cucumbers (up to 12) |
| 1 1/2 | ga | Vinegar |
| 1 1/2 | ga | Water |
| 1 | c | Salt |
| 1 | Clove garlic, peeled | |
| 1 | tb | Pickling spices |
| Several sprigs of fresh dillweed | ||
| 1 | tb | Dill seed |
| 1 | pn | Alum (do not use if using lime, see Note) |
INSTRUCTIONS
PUT IN EACH JAR You can keep pickles whole or slice them. Wash pickles and cut stems off if left whole, or slice with food processor. Stir vinegar, water and salt together in large pan and let it just come to a boil. Have hot jars ready and put in garlic, pickling spices, dill, dill seed, and alum (if you did not use lime). Packthe jars with cucumbers. Ladle hot vinegar mixture into jars to within 1/2-inch of top of jars. Remove air bubbles, wipe rims of jars, and seal. Process in water canner for 10 minutes. Makes 9 to 10 quarts. NOTE: If you soak pickles in food-grade lime and water, they will stay very crispy. Put pickles in 3 quarts of water with 1/2 cup pickling lime and leave for 24 hours. Rinse pickles thoroughly and proceed with recipe. Do not use alum if you are using lime. Posted to fatfree digest V97 #139 by ReddHedd@aol.com on Jul 5, 1997
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