| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Canning | 36 | Servings | ||
INGREDIENTS
| 4 | lb | Pickling cucumbers (4-inch) |
| 14 | cl | Garlic; peeled/cut in hal |
| 1/4 | c | Pickling salt |
| 3 | c | Water |
| 2 3/4 | c | Vinegar (5% acidity) |
| 14 | Fresh dillweed | |
| 28 | Peppercorns |
INSTRUCTIONS
Recipe by: Southern Living Preparation Time: 0:15 Wash cucumbers, and cut in half lengthwise. Combine garlic, salt, water, and vinegar; bring to a boil. Remove garlic and place 4 halves into each hot sterilized jar. Pack cucumbers into jars, adding 2 sprigs dillweed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Cover jars at once with metal lids, and screw on metal bands. Process jars in boiling-water bath 10 minutes. Yield: 6 to 7 pints. Posted to MM-Recipes Digest V4 #123 by novmom@juno.com (Angela [lynn] Gilliland) on May 01, 1997
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