DILL PICKLES Cucumbers Dill Onions Garlic Pickling spice First, make a brine syrup using: 1 1/4 cups sugar 4 1/4 cups vinegar 1/2 cup coarse salt 4 cups water Next, wash and sterilize pint or quart jars. (If you have 6-8″-long cucumbers, leave them whole and use quart-size jars, but they can also be sliced and packed into the pint-size jars.) Place two heads of dill in each quart jar (or 1 head in each pint jar). Add one small onion, one clove of garlic, and 1/2 tsp. pickling spice to each jar. Wash and dry cucumbers and pack them whole, or sliced, into the jars. Heat the brine until it reaches a boil. Pour over cucumbers in jar. Place lid on jars and screw tight. Next, put the filled jars into a water bath and bring the water to a full, rolling boil. Turn off heat and let the jars sit in the hot water for 5 minutes, then remove. Finally, seal the jars. If syrup is left over, you can save it in the fridge to be used later.
Posted on: Sat, 16 Nov 2013 19:47:06 +0000
Trending Topics
Recently Viewed Topics
© 2015