Fresh Pack Dill Pickles Recipe
Yield: 6 QuartsRecipe by luhu.jp
Ingredients:
36: TO,
40: 3 to 3 1/2 inch,
Pickling cucumbers,
7 1/2 cup: Water,
5 cup: Vinegar, 5% to 6% acidity
1/2 cup: Plus,
2 tbsp: Pickling salt,
6 Heads: of fresh dill,
6 Slices: onion-1/2 inch thick,
Directions:
Wash and scrub cucumbers carefully. Cut 1/4 inch slice from blossom
end of each cucumber.
Mix water, vinegar and salt in Dutch oven; heat to boiling. Place
dill head and onion slice in each of six hot quart jars. Pack
cucumbers in jars, leaving 1/2 inch headspace. Cover with boiling
brine, leaving 1/2 inch headspace. Wipe rims of jars. Seal and
process in boiling water bath for 10 minutes.
Variation: Garlic Dill Pickles. Add two cloves garlic to each jar
with the dill and onion.
Tips: Choose a pickling variety of cucumbers. Pickle within 24
hours of harvesting or immediately after buying.
Use special canning salt to prevent cloudiness and soft water to
prevent discoloration.
Use standard canning jars, jar lifters and tongs for handling the hot
lids and bands.
Place the hot jars on folded newspapers.
Betty Crocker Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Source from luhu.jp
end of each cucumber.
Mix water, vinegar and salt in Dutch oven; heat to boiling. Place
dill head and onion slice in each of six hot quart jars. Pack
cucumbers in jars, leaving 1/2 inch headspace. Cover with boiling
brine, leaving 1/2 inch headspace. Wipe rims of jars. Seal and
process in boiling water bath for 10 minutes.
Variation: Garlic Dill Pickles. Add two cloves garlic to each jar
with the dill and onion.
Tips: Choose a pickling variety of cucumbers. Pickle within 24
hours of harvesting or immediately after buying.
Use special canning salt to prevent cloudiness and soft water to
prevent discoloration.
Use standard canning jars, jar lifters and tongs for handling the hot
lids and bands.
Place the hot jars on folded newspapers.
Betty Crocker Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Source from luhu.jp