Garlic Dill Pickles- Country Living
Yield
12 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
pickling spices
mixed |
*
|
| 3 | cups |
white vinegar
distilled |
|
| 3 | cups |
water
|
|
| 6 | tablespoons |
sugar
|
|
| 6 | tablespoons |
kosher salt
|
|
| 10 | each |
pickling cucumbers
4-inch-long |
* |
| 4 | each |
dill seed
fresh or dried, heads |
* |
| 4 | cloves |
garlic
peeled and minced |
|
| 4 | each |
red chili peppers
small |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
pickling spices
mixed |
*
|
| 7.1E+2 | ml |
white vinegar
distilled |
|
| 7.1E+2 | ml |
water
|
|
| 9E+1 | ml |
sugar
|
|
| 9E+1 | ml |
kosher salt
|
|
| 1E+1 | each |
pickling cucumbers
4-inch-long |
* |
| 4 | each |
dill seed
fresh or dried, heads |
* |
| 4 | cloves |
garlic
peeled and minced |
|
| 4 | each |
red chili peppers
small |
*
|
Directions
- In small piece of double-thick cheesecloth, tie pickling spices 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.
- Meanwhile, prepare 2 wide-mouth 1-quart canning jars and Halve cucumbers lengthwise. Pack lightly into hot jars; place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.
- Discard spice bag from brine. Ladle simmering brine over cucumbers, leaving ½ 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.
- Place jars on rack in 12-quart canner filled with boiling water 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.
