Canning Recipes




French Sour Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds pickling cucumbers - (abt 3" long)
3 tablespoons pickling salt
2 quarts water
3 cups white vinegar, 5% acidity
4 small white onions -- peeled
4 small garlic cloves
4 teaspoons mustard seeds

Wash cucumbers; slice 1/8-inch off each end. Place cucumbers in large
bowl. Sprinkle with salt and cover with water. Let stand 24 hours; drain
well.

Heat vinegar in medium saucepan to boiling.

Pack cucumbers in 4 hot, sterilized pint jars. Place 1 onion, 1 garlic
clove, and 1 teaspoon mustard seeds in each jar. Pour boiling vinegar
over cucumbers, filling to within 1/4-inch from the top. Adjust lids.

Process in boiling water 10 minutes. Start to count processing time when
water in the canner returns to boiling.

Remove jars. Cool on wire racks 12 to 24 hours. Check jars for airtight
seal.

This recipe yields 4 pints.





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