Garlic dill pickles - country living

 
                    GARLIC DILL PICKLES - COUNTRY LIVING
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
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