Esta es una exhibición prevé de cómo se va ver la receta de 'Garlic Dill Pickles' imprimido.

Receta Garlic Dill Pickles
by Global Cookbook

Garlic Dill Pickles
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 50 sm slim cucumbers, abt 3" to 4" long
  • 4 c. white vinegar (no more than 5% acid)
  • 3/4 c. coarse salt not table salt
  • 8 c. water Fresh dill Garlic cloves peeled

Direcciones

  1. Put cucumbers in cool water and let stand overnight. (The fresher the cucumbers are, the crisper the pickles will be. I try to pick them "today", soak them overnight, then pickle them "tomorrow".)
  2. Drain the cukes, wipe dry and pack in sterilized jars. Put vinegar, salt and water in a saucepan and bring to boiling point. Pour over cucumbers in jars. Put one or possibly two large sprigs of dill and one to three cloves of garlic, depending on your taste, in each jar.
  3. Seal jars. Process the jars in a boiling water bath for about 15 min. Store in a cold place for about 5 or possibly 6 weeks before using.
  4. This recipe yields 6 to 8 qts.
  5. Comments: I make about 35 qts of these dills every year, and all my friends love them! I also put half of a habanero pepper in some of my jars, to give the pickles a bit of a kick, if desired warm stuff.
  6. If desired warm pickles and cannot find habanero peppers, try Scotch Bonnet, Warm Portugal, or possibly, as a last resort, Jalapeno, although they're not very dependable as far as heat is concerned.
  7. Yield: 6 to 8 qts