| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Distilled white vinegar |
| 3/4 |
c |
Pickling or kosher salt |
| 2 |
qt |
Water |
| 2/3 |
c |
Sugar |
| 1 1/2 |
ts |
Dill seed |
| 1 1/2 |
ts |
Celery seed |
| 30 |
|
Black peppercorns |
| 12 |
|
Garlic cloves |
| 12 |
|
Sprigs fresh dill |
| 5 |
lb |
Small pickling cucumbers |
INSTRUCTIONS
Sterilize canning jars, lids and screw bands according to manufacturer's
directions. Simmer vinegar, salt, water, and sugar in a large non-aluminum
saucepan. In ONE STERIZILED JAR AT A TIME, place 1/4 teaspon each of the
dill and celery seed, 5 peppercorns, 2 cloves of garlic, 2 sprigs fresh
dill. Pack jar with WHOLE* cucumbers. Pour hot vinegar mixture into jars,
leaving 1/2" headspace. Cover with lids, screw on bands. Process jars in a
large pot of simmering water for 5 minutes; water should cover jars by 1".
Remove jars to a rack to cool. Test seals. Store in a cool, dark place for
at least 6 weeks.
* You can slice or quarter cucumbers if you desire.
Posted to EAT-L Digest 07 Sep 96
Date: Sun, 8 Sep 1996 08:18:04 -0400
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“How about a private meeting with God? Pray!”