Ingredients Jump to Instructions ↓

  1. 2 tb Mixed pickling spices

  2. 3 c White distilled vinegar

  3. 3 c Water

  4. 6 tb Sugar

  5. 6 tb Pickling or coarse

  6. -(kosher) salt 10 4-inch-long pickling

  7. -cucumbers 4 Fresh or dried dill seed

  8. -heads 4 Cloves garlic

  9. 4 Small dried red chili

  10. -peppers

  11. 1. In small piece of double-thick cheesecloth, tie

  12. 3-quart saucepan, heat spice bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, and simmer vinegar mixture, or brine,

  13. 15 minutes.

  14. 2. Meanwhile, prepare

  15. 2 wide-mouth 1-quart canning

  16. 2 dill seed heads,

  17. 2 cloves garlic, and 2 red peppers into each jar.

  18. 3. Discard spice bag from brine. Ladle simmering brine

  19. 1/2 inch space at the top of jar. Keep brine simmering while filling both jars. Place small knife or metal spatula between cu- cumbers and inside of jar. Move knife around jar to release any air bubbles that may exist. Sea 4. Place jars on rack in 12-quart canner filled with

Instructions Jump to Ingredients ↑

  1. boiling water (water should cover top of jars by an inch); cover canner and process jars 15 minutes. Cool jars; label and store in cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator. Nutrition information per pickle half-protein gram; fat: 1 grain; carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams; cholesterol: 0; calories: 5. Country Living/May/94 Scanned & fixed by DP & GG


Send feedback