Kosher Dills Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
4 lbs: Pickling cucumbers, 4-inch
14 centiliter: Garlic, peeled/cut in hal
1/4 cup: Pickling salt,
3 cup: Water,
2 3/4 cup: Vinegar, 5% acidity
14: Fresh dillweed,
28: Peppercorns,
Directions:
Recipe by: Southern Living Preparation Time: 0:15 Wash
cucumbers, and cut in half lengthwise. Combine garlic,
salt, water, and vinegar; bring to a boil. Remove
garlic and place 4 halves into each hot sterilized
jar. Pack cucumbers into jars, adding 2 sprigs
dillweed and 4 peppercorns to each jar. Pour boiling
vinegar mixture over cucumbers, leaving 1/2-inch
headspace. Remove air bubbles; wipe jar rims. Cover
jars at once with metal lids, and screw on metal
bands. Process jars in boiling-water bath 10 minutes.
Yield: 6 to 7 pints.
Source from luhu.jp
cucumbers, and cut in half lengthwise. Combine garlic,
salt, water, and vinegar; bring to a boil. Remove
garlic and place 4 halves into each hot sterilized
jar. Pack cucumbers into jars, adding 2 sprigs
dillweed and 4 peppercorns to each jar. Pour boiling
vinegar mixture over cucumbers, leaving 1/2-inch
headspace. Remove air bubbles; wipe jar rims. Cover
jars at once with metal lids, and screw on metal
bands. Process jars in boiling-water bath 10 minutes.
Yield: 6 to 7 pints.
Source from luhu.jp
Tags
Canning