| 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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