uart canning jars together with some sliced onion and fresh dill sprigs
In sterilized jars, pack pickles, dill and garlic.
(The amount varies by what you prefer; I put in 1 large sprig of dill and 4 cloves of garlic per pint.)
Heat brine until boiling; pour over pickles and let stand until warm.
The drain pickles, reheat brine and refill jars.
(This will keep the pickles crisp.)
Seal with sterilized lids.
Delicious!
Wash cucumbers and pack as many as possible into sterile gallon glass jars.
In each jar, put dill, garlic toes, mustard seed and alum.
In a kettle, boil vinegar, water and salt for 5 minutes or more.
This makes 3 1/2 gallons.
You may need to double recipe, depending on how many jars you plan on doing.
Pour this mixture into jars and fill to top, then seal.
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well.
Cover and let stand 2 hours, stirring occasionally.
Spoon pickles into pint canning jars.
Add a clove of garlic to each jar.
Cover with metal lids and screw on bands. Store in refrigerator.
Yields 3 pints.
Combine pickles, sugar, hot sauce and pepper flakes in a large bowl; stir well.
Cover and let stand 2 hours, stirring occasionally.
Spoon pickles into pint canning jars.
Add a clove of garlic to each jar.
Cover with metal lids and screw on bands. Store in refrigerator.
Yield:
3 pints.
Place cucumber slices, red bell pepper, and onion into a large bowl. Mix in salt and celery seed and let the vegetable stand at room temperature for 1 hour, stirring occasionally. Mix sugar and vinegar in a bowl, stirring until the sugar dissolves, and pour the mixture into the vegetables. Stir again.
Spoon the pickles into the canning jars and pour any excess liquid over the pickles. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in refrigerator for 3 weeks.
Put pickles, dill and garlic in jar.
Add one or two hot peppers if want to.
Turn jars upside down.
Let set for about 20 minutes.
Mix 2 quarts water, 1 quart vinegar and 1 cup salt.
Heat to boil, pour over pickles and seal.
Rinse a 1 gallon jar with boiling water.
Layer pickles, dill and garlic in jar
and pack tightly.
Mix water, vinegar and salt and pour over pickles (cold).
Seal tightly.
Place in a sunny spot, turning jar over once a day.
After 8 days, check and see if there is any white spots in pickles; if so, leave in sun until spots disappear.
Refrigerate and eat.
Holds 6 to 8 weeks.
Drain pickles.
Add remaining ingredients.
Refrigerate for a week, turning upside down 2 or 3 times a day.
Drain pickles and slice.
Drain again.
Refill gallon jar with a few pickles, a dash of Tabasco and some sugar.
Repeat until all used.
Tighten lid.
Let stand at room temperature, turning jar several times daily.
Let stand for 5 to 7 days.
Refrigerate. Pickles will be crispy crunchy.
Fill a jar with pickles, dill, and 2 cloves.
Add to jar 1/2 c. vinegar, 1/3 c. or less salt, room temperature water.
Drain water into pan, boil water.
Put water back over pickles, cover and refrigerate for three days and enjoy.
PREPARATION OF DILL CUKES THE NIGHT BEFORE.<
0 (1-quart) sterilized glass canning jars with lids.
I
dd the drained Quick Pickles and flour and shake until
he cucumbers in jar with dill and garlic to taste.
This is how recipe reads.
Boil together 2 cups vinegar, 1 cup sugar, and 1 tablespoon kosher salt.
Use smaller cukes.
Put some dill in the bottom of the fruit jar and pack cukes in the jar.
Put some more dill on top of jar.
Also you can put a little piece of red paprikas.
Put on the brine.
Put on rubbers and lids but not completely tight.
Set in canning kettle and when the water begins to boil take jars out and seal.
Pickles fixed like this are nice and crisp.
Wash cucumbers; pack cucumbers, dill and small pieces of garlic into a 2-quart canning jar.
Mix syrup together and pour cold over filled jars.
Place jars in a canner of cold water that comes to the neck of the jars.
Make sure rack is in canner.
Put on burner and let come to a boil and boil until pickles change to a lighter green color.
Take out of canner; tighten to seal. Pickles are ready to eat in a week.
In top of jar put alum, dill and garlic.
Pack cucumbers into jars.
Boil water, vinegar and salt.
Pour over pickles in jars and seal.
Don't double recipe.
lace loosely into a quart canning jar. Don't pack them
/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard