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.

No comments:

Post a Comment

Featured Post

The Knitmare Before Christmas

We've all done it... ambitiously decided to knit gifts for the holidays for family and friends, then realized somewhere around Black Fri...

Popular Posts