Free Recipe Garlic Dill Pickles – Country Living

Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 2

Ingredients for Garlic Dill Pickles – Country Living Recipe

2 tb Mixed pickling spices
3 c White distilled vinegar
3 c Water (if the tap water in
-your home is hard or high
-in mineral content, use
-bottled water to avoid
-getting shriveled
-or dark pickles)
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

Garlic Dill Pickles – Country Living Preparation

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, and 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 the 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 Posted to MC-Recipe Digest V1 #312 Date: Mon, 25 Nov 1996 10:38:22 -0500 From: kmeade@IDS2.IDSONLINE.COM (The Meades)

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