Garlic Dill Pickles - Country Living

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Title: Garlic Dill Pickles - Country Living
Categories: relishes/preserves
Yield: 2 servings

2 tb Mixed pickling spices
3 c White distilled vinegar
3 c Water (if the tap water in
-your hom
6 tb Sugar
6 tb Pickling or coarse (kosher)
-salt
10 4-inch-long pickling
-cucumbers
4 Fresh or dried dill seed
-heads
4 Cloves garlic
4 Small dried red chili
-peppers

1. In small piece of double-thick cheesecloth, tie pickling spices to
form a small bag. In stainless-steel 3-quart saucepan, heat spice bag,
vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover, an
d
simmer vinegar mixture, or brine, 15 minutes. 2. Meanwhile, prepare 2
wide-mouth 1-quart canning jars and caps for processing. Halve cucumbers
lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves
garlic, and 2 red peppers into each jar. 3. Discard spice bag from
brine. Ladle simmering brine over cucumbers, leaving 1/2 inch space at th
e
top of jar. Keep brine simmering while filling both jars. Place small
knife or metal spatula between cu- cumbers and inside of jar. Move knife
around jar to release any air bubbles that may exist. Sea] jars with caps
.
4. Place jars on rack in 12-quart canner filled with boiling water (water
should cover top of jars by an inch); cover canner and process jars 15
minutes. Cool jars; label and store in cool, dark place at least 2 months
before serving. Store opened jar of pickles in the refrigerator.
Nutrition information per pickle half-protein gram; fat: 1 grain;
carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams;
cholesterol: 0; calories: 5. Country Living/May/94 Scanned & fixed by
DP & GG

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Preparation Time: 0:00
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