Recipe - Garlic Dill Pickles - Country Living

2 tablespoon Mixed pickling spices
3 cup White distilled vinegar
3 cup Water (if the tap water in
your home is hard or high
in mineral content, use
bottled water to avoid
getting shriveled
or dark pickles)
6 tablespoon Sugar
6 tablespoon Pickling or coarse
(kosher) salt
10 4inchlong pickling
cucumbers
4 Fresh or dried dill seed
heads
4 Cloves garlic
4 Small dried red chili
peppers

1. In small piece of doublethick cheesecloth, tie pickling spices to form
a small bag. In stainlesssteel 3quart saucepan, heat spice bag,
vinegar, water, sugar, and salt to boiling. Reduce heat to low, cover,
and simmer vinegar mixture, or brine, 15 minutes.

2. Meanwhile, prepare 2 widemouth 1quart canning jars and caps for
processing. Halve cucumbers lengthwise. Pack lightly into hot jars; place 2
dill seed heads, 2 cloves garlic, and 2 red peppers into each jar.

3. Discard spice bag from brine. Ladle simmering brine over cucumbers,
leaving One half 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.

4. Place jars on rack in 12quart canner filled with boiling water (water
should cover top of jars by an inch); cover canner and 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.

Nutrition information per pickle halfprotein gram; fat: 1 grain;
carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams; cholesterol:
0; calories: 5. Country Living/May/94 Scanned & fixed by DP & GG
Posted to MCRecipe Digest V1 #312

Date: Mon, 25 Nov 1996 10:38:22 0500

From: kmeade@IDS2.IDSONLINE.COM (The Meades)