Canning Recipes




Kirby Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 cups white vinegar
2 cups dry white wine
3/4 cup salt
1/2 cup sugar
4 dill flowers or sprigs
2 tablespoons caraway seeds
1 teaspoon red pepper flakes
8 garlic cloves -- peeled, and
thinly sliced
18 firm Kirby cucumbers -- well washed

In a large enamel-lined pot, combine vinegar, wine, salt, sugar, dill,
caraway seeds, red pepper flakes and garlic. Add 4 quarts of water.
Place over high heat, and bring to a boil. Immediately turn off heat, and
allow mixture to steep for 30 minutes.

Place cucumbers in a very large glass or plastic bowl. Pour vinegar
mixture over the cucumbers, and submerge them by placing a plate on them
(make sure no air is trapped beneath). Weight plate down with a glass or
ceramic pot.

Allow mixture to cool, and refrigerate for at least three days before
using.

This recipe yields 18 pickles.





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