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Title: Garlic Dill Pickles - Country Living
Categories: Preserve Pickle
Yield: 2 Quarts
| 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 mine |
| 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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