Canning Recipes




Jan's Refrigerator Garlic Dills
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
4 quarts pickling cucumbers -- rinsed well
16 large garlic cloves -- peeled, sliced
4 fresh dill heads -- halved
1/2 teaspoon dried red pepper flakes -- more or less
=== BRINE ===
1 quart cider vinegar
1 quart water
1/4 cup pickling spices
1/3 cup pickling salt
2 tablespoons granulated sugar
1/2 teaspoon ground turmeric
1 cup chopped fresh dill heads
16 whole garlic cloves -- peeled, sliced

Note: Do not use aluminum or iron cookware for this recipe. The acids in
the ingredients could react with the metal, giving the food an off-taste.

Wash 4 quart or 8 pint jars. Keep hot until needed. Prepare lids as
manufacturer directs.

Pack the cucumbers into the jars, leaving 1/2-inch head space. Divide the
sliced pieces of garlic and halved heads of fresh dill among the jars.
Add a pinch (about 1/8 teaspoon) of the dried red pepper flakes to each
jar.

To make the brine: Combine vinegar, water, pickling spices, salt, sugar,
turmeric and 1 cup chopped fresh dill in a pot (see note). Bring to a
boil, then reduce heat and simmer for 5 minutes.

Put 4 cloves of garlic into each jar. Strain off the seasonings from the
brine then ladle the hot brine into 1 jar at a time, leaving 1/4-inch head
space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and
close remaining jars. Let cool to room temperature, then store in the
refrigerator.

The pickles are ready to use after 3 to 4 days of aging, but they will
continue to improve for several weeks. They keep, refrigerated, for about
1 year.

For storage at room temperature: Process the filled jars in a
boiling-water canner 10 minutes for pints, 15 minutes for quarts (15
minutes for pints, 20 minutes for quarts at 1,000 to 6,000 feet; 20
minutes for pints, 25 minutes for quarts above 6,000 feet).

This recipe yields 4 quarts or 8 pints.





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