Difference between revisions of "Dill Slices"
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Latest revision as of 18:12, 7 January 2010
- 4 pounds medium cucumbers - (abt 30)
- 3/4 cup sugar
- 1/2 cup Ball 100% Natural Canning & Pickling Salt
- 4 cups cider vinegar, 5% acidity
- 4 cups water
- 3 tablespoons mixed pickling spices
- 5 bay leaves
- 5 garlic cloves
- 2 1/2 teaspoons mustard seed
- Green or dry dill - (1 head per jar)
Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.
Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch slices. Combine sugar, salt, vinegar and water in a large saucepot. Tie pickling spices in a spice bag; add spice bag to vinegar mixture and simmer 15 minutes.
Pack cucumber slices into hot jars, leaving 1/4-inch headspace. Add to each jar; one bay leaf, one garlic clove, 1/2 teaspoon mustard seed and one head of dill. Heat pickling liquid to boiling. Remove from heat.
Carefully ladle hot pickling liquid over cucumber slices, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.
Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.
This recipe yields about 5 pints.
Source: "Allistra Corporation's recipe archive at http://www.homecanning.com/"
