Saturday, August 28, 2010

Do-Dad-Dilly of a Day!

Made up 2 Quarts of our Dilly Bean recipe,  then canned 4 quarts and 3 pints Dill Pickles Kosher Style Short Method (recipe from page 28, Ball Blue Book as follows.) using cucumbers from our garden!

Dill Pickles Kosher Style Short Method

6 ½# fresh picked Green Bin Farm cucumbers, sliced on the diagonal
¾ cup sugar
½ cup canning salt
1 qt apple cider vinegar
1 qt water
3 tbl mixed pickling spices
2 heads dill per jar
1 bay leaf
2 cloves garlic
2 pieces dried red hot pepper
½ teas. mustard seed
Combine sugar, salt vinegar and water in a large saucepan. Tie pickling spices in a spice bag, add to vinegar mixture, simmer 15 minutes. Pack cucumbers into hot jars, leaving ¼” head space. Add dill, bay leaf, garlic, peppers and mustard seed to jar. Bring vinegar and water to a boil. Pour hot liquid over cucumbers leaving ¼” head space. Adjust caps. Process pints and quarts for 25 minutes (at Rio Rancho altitude) in hot water bath canner. Makes 4 qts and 3 pints.


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