*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, May 16, 2025 1:44 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Garlic Dill Pickles - Country Living
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Garlic Dill Pickles - Country Living recipe to your favorite Save to favorite   Discuss Garlic Dill Pickles - Country Living recipe Write a comment   Print Garlic Dill Pickles - Country Living recipe Print this recipe   Email Garlic Dill Pickles - Country Living recipe to friend Email this recipe
  Garlic Dill Pickles - Country Living
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
2 tbsp Mixed pickling spices
3 cup White distilled vinegar
3 cup 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 tbsp Sugar
6 tbsp 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
Instructions:
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
Rate this recipe:  
Featured Recipe
» Hamburgers With Chili
Category: Misc
Hits: 174
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com