Kosher Dill Pickles via Better Homes and Gardens Home Canning Cook Book |
- 2-1/4 pounds 4-inch cucumbers (we just used whatever cucumbers we had on hand. No clue as to type. If they weren't 4 inches, we just cut them down to make sure they'd fit in a pint jar)
- Fresh dill heads (LOL WUT? No clue as to what they're asking for. I, for one, refuse to decapitate an innocent dill. We used a teaspoon of dill weed in each pint jar)
- Garlic cloves
- Hot red peppers (we used whole dehydrated cayenne)
- Pickling salt
- 4 cups cider vinegar
Directions
- Wash cucumbers. Pack them in hot quart jars, leaving 1/2-inch headspace (we derail almost immediately. One, we used pint jars. Two, we used full sized cucumbers, so we cut ours into spears, then shortened them as needed to get them in pint jars. We did, however, wash them. I think.)
- To each quart, add 2 heads fresh dill, 1 clove garlic, 1 hot pepper and 1 tablespoon pickling salt
(if you're doing it our way, you'll be adding to each pint, 1 teaspoon dill weed, 1 clove garlic, 1 dried cayenne and 1-1/2 teaspoons pickling salt) - In a medium saucepan, combine vinegar and 3 quarts of water. Bring to a boil.
- Pour boiling liquid over cucumbers, leaving 1/2 inch headspace. Adjust lids.
- Process in boiling water bath (20 minutes for quarts, 15 for pints)
- Yields will depend on how committed you are to violently jamming cucumbers into the jars.
- As always, if you're not familiar with canning, go to the National Center for Home Food Preservation to avoid poisoning anyone.
Good times! |
No comments:
Post a Comment