Canning Recipes




Dill Slices
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 pounds medium cucumbers - (abt 30)
3/4 cup sugar
1/2 cup Ball 100% Natural Canning & Pickling Salt
4 cups cider vinegar, 5% acidity
4 cups water
3 tablespoons mixed pickling spices
5 bay leaves
5 garlic cloves
2 1/2 teaspoons mustard seed
Green or dry dill - (1 head per jar)

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch
slices. Combine sugar, salt, vinegar and water in a large saucepot. Tie
pickling spices in a spice bag; add spice bag to vinegar mixture and
simmer 15 minutes.

Pack cucumber slices into hot jars, leaving 1/4-inch headspace. Add to
each jar; one bay leaf, one garlic clove, 1/2 teaspoon mustard seed and
one head of dill. Heat pickling liquid to boiling. Remove from heat.

Carefully ladle hot pickling liquid over cucumber slices, leaving 1/4-inch
headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim
clean. Place lid on jar with sealing compound next to glass. Screw band
down evenly and firmly just until a point of resistance is met --
fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about 5 pints.





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