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Quick Dill Pickles Recipe
(makes 3 quarts)
4 pounds of cucumbers
6 tsp salt
2 cups vinegar
2 cups water
3 Tbs dill seed or 9 heads of fresh or dried dill weed
18 whole black peppercorns or 3 small dried red peppers
1. For whole cucumbers, small sizes up to 4 inches long are preferred. Larger sizes may be packed whole provided they are processed for a longer time. Wash
cucumbers thoroughly.
2. Usually with larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling. combine vinegar and water. pack cucumbers into clean jars. For
each quart, add 1 tablespoon or three heads of dill, 5 whole black peppers, and 2 teaspoons salt. Fill with vinegar-water solution to 1/2 " of top.
3. Seal. Process 15 minutes in simmer hot water.
If more tart pickles are desired, use 3 cups vinegar and 1 cup water.
Kosher Style Dill Pickles
Follow recipe for "Quick Dill Pickles," except add 2cloves of garlic, peeled and halved, to each jar.
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