{Marybelles} Polish Dill Pickles
-a per pint recipe Ingredients: 1 pint small pickling cucumber (approx 3 kirbys) 1 teaspoon dill seed 1 garlic clove 1 sprig dill weed, pretty (optional) 4 coriander seeds 1⁄2 teaspoon mustard seeds 1 small bay leaf 1⁄8 teaspoon hot pepper flakes 1⁄2 cup white vinegar 1⁄2 cup water (I use bottled) 1 1⁄2 teaspoons canning/pickling salt Directions: Wash and scrub cucumbers. Trim a little off the stem end and more off the blossom end (where bitterness can reside). Leave small cucumbers whole, or slice into spears or sandwich slices as desired. All cucumbers in a jar should be similar in size and thickness. Add seasonings, except salt, to 1 pint wide mouthed jar. Pack firmly with cucumbers, leaving a 1/2" head-space. Combine vinegar, water, and salt in a small sauce pan. Heat until boiling. Ladle into jar to cover cucumbers - again, leave a 1/2" head-space. Seal jar with sterilized lid & band, and process in a boiling water bath for 10 minutes (15 minutes for quarts) adjusting for altitude. Wait 4-6 weeks before tasting to allow pickles to cure. Refrigerate after opening. (you will want to scale this recipe up to make a full canner load) YOU CAN ALSO NOT CAN THESE - JUST MAKE UP THE BRINE AND SET JARS IN FRIDGE ONCE COOLED A BIT - LET SIT FOR AT LEAST A WEEK OR MORE FOR ENHANCED FLAVORS Recipe by: Marybelles Polish Dill Pickles ~ at Food.com Photos by: Diane Baker for Canning and Cooking at Home
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