Canning Recipes

Garlic Dill Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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50 small slim cucumbers, abt 3" to 4" long
4 cups white vinegar (no more than 5% acid)
3/4 cup coarse salt -- not table salt
8 cups water
Fresh dill
Garlic cloves -- peeled

Put cucumbers in cold water and let stand overnight. (The fresher the
cucumbers are, the crisper the pickles will be. I try to pick them
"today", soak them overnight, then pickle them "tomorrow".)

Drain the cukes, wipe dry and pack in sterilized jars. Put vinegar, salt
and water in a saucepan and bring to boiling point. Pour over cucumbers
in jars. Put one or two large sprigs of dill and one to three cloves of
garlic, depending on your taste, in each jar.

Seal jars. Process the jars in a boiling water bath for about 15 minutes.
Store in a cool place for about 5 or 6 weeks before using.

This recipe yields 6 to 8 quarts.

Comments: I make about 35 quarts of these dills every year, and all my
friends love them! I also put half of a habanero pepper in some of my
jars, to give the pickles a bit of a kick, if you like hot stuff.

If you like hot pickles and can't find habanero peppers, try Scotch
Bonnet, Hot Portugal, or, as a last resort, JalapeƱo, although they're not
very dependable as far as heat is concerned.

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