Canning Recipes

Easy Dill Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 dozen pickling cucumbers -- see * Note
1 bunch dill
1 quart cider vinegar
8 cups water
1 cup pickling salt
12 garlic cloves - (to 16) -- peeled

* Note: Pickling cucumbers are cucumbers that are not less than 3-inches
long and not more than 4-inches long.

Wash the cucumbers and remove any stems. Cover with cold water and
refrigerate overnight or for several hours. Pack the cucumbers into pint
jars as tightly as possible. Poke in 2 sprigs of dill. Bring the cider
vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your
taste) to a boil. Boil for 2 minutes.

Fish out the garlic cloves with a slotted spoon and put one in each jar
(or to taste) while the brine cools slightly. Pour the hot brine into the
jars and seal.

This recipe yields 12 pints.

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