Canning Recipes




Garlic Dill Pickles II
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 quart distilled white vinegar
3/4 cup pickling salt
2 quarts water
2/3 cup sugar
1 1/2 teaspoons dill seed
1 1/2 teaspoons celery seed
30 black peppercorns
12 garlic cloves
12 sprigs fresh dill
5 pounds small pickling cucumbers -- rinsed

Sterilize canning jars, lids and screw bands according to manufacturerÂ’s
directions. Simmer vinegar, salt, water, and sugar in large non-aluminum
saucepan.

In 1 sterilized jar at a time, place 1/4 teaspoon each dill and celery
seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with
cucumbers. Pour hot vinegar mixture into jars, leaving 1/2-inch
headspace. Cover with lids; screw on bands.

Process jars for 5 minutes; water should cover jars by 1 inch. Remove
jars to rack to cool. Test seals. Store in cool, dark place for at least
6 weeks.

This recipe yields ??





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