Esta es una exhibición prevé de cómo se va ver la receta de 'Blue Book Kosher Dills' imprimido.

Receta Blue Book Kosher Dills
by Global Cookbook

Blue Book Kosher Dills
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 3/4 c. sugar
  • 1/2 c. canning salt
  • 1 quart vinegar
  • 1 quart water
  • 3 Tbsp. mixed pickling spices
  • 8 lb pickling cucumbers - (4" to 6") halved lengthwise Green dill - (1 head per jar) Bay leaf - (1 per jar) Garlic - (1 clove per jar) Warm red pepper - (1 piece per jar) Mustard seed - (1/2 tspn per jar)

Direcciones

  1. Combine sugar, salt, vinegar and water in a large saucepan. Tie mixed pickling spices in a piece of cheesecloth and add in to vinegar mix. Simmer 15 min. Meanwhile pack cucumbers into warm jars, leaving 1/4-inch head space. When packing cucumbers, add in dill, bay leaf, garlic, warm red pepper and mustard seed to each jar.
  2. Bring vinegar mix to a boil, and pour the warm liquid over cucumbers, retaining 1/4-inch head space. Screw on caps. Process pints and qts 15 min in boiling water bath. (To process, stand jars on a rack in a deep kettle. Cover completely with water, bring to a boil and boil for 15 min.).
  3. This recipe yields 7 pints.
  4. Yield: 7 pints