Canning Recipes




State Fair Favorite Dill Pickles
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
Washed cucumbers to fill a quart jar
(about 5 to 7, depending on size)
1 clean quart jar -- warmed
1/2 cup vinegar, 9% acidity
1 garlic clove - (to 2)
Dill leaves or flower heads
(or 1 tspn dill seed or pickling spice)
1 teaspoon crab boil -- (optional), can be
substituted for dill
1 tablespoon canning pickling salt
1 teaspoon sugar
JalapeƱo or cayenne pepper -- (optional)
boiling water -- a few cups

Cook's note: This recipe also works for carrot sticks, green beans or a
medley of vegetables. Red and green bell peppers look wonderful on a
relish tray at Christmas time. If you can't find a 9-percent vinegar, you
may substitute a lower percentage, such as 6 or 7.

If you're using large cucumbers, cut into spears or sticks. Pack the
cucumbers in warm jar. Add vinegar and remaining ingredients except
boiling water. Finish filling jar with boiling water, leaving about
1/2-inch of head space. Remove air bubbles.

If you are going to store the jars in the refrigerator, seal and allow to
cool before refrigerating. If you are going to store the jars on shelves,
process them in a water bath for about 15 minutes.

To tell when pickles are done processing, use tongs to pull a jar out of
the water and check the color. When the pickles have lost their green,
natural color and are the color of green olives, they're ready.

Remove jars from water and place on a towel over a countertop, allowing
space between jars so air can circulate. Do not cover with a cloth. When
lids are cool to touch, check seals. If improperly sealed, store pickles
in refrigerator and eat as soon as possible. If seals are fine, allow
jars to cool 24 hours before storing in a cool, dark place.

This recipe yields 1 quart.





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