Guest guest Posted November 23, 2008 Report Share Posted November 23, 2008 Garlic Dill Pickles 1 quart distilled white vinegar 3/4 cup pickling salt 2 quarts water 2/3 cup sugar 1 1/2 tsps. dill seed 1 1/2 tsps. celery seed 30 black peppercorns 12 cloves garlic 12 sprigs fresh dill 5 pounds small pickling cucumbers, rinsed Sterilize canning jars, lids and screw bands according to manufacturerʼs directions. Simmer vinegar, salt, water, and sugar in large non-aluminum saucepan. In 1 sterilized jar at a time, place 1/4 tsp. each dill and celery seed, 5 peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot vinegar mixture into jars, leaving 1/2-inch headspace. Cover with lids; screw on bands. Process jars for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place for at least 6 weeks. Quote Link to comment Share on other sites More sharing options...
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