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Receta Hamburger Dill Chips
by Global Cookbook

Hamburger Dill Chips
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Ingredientes

  • 4 lb pickling cucumbers - (abt 4" long)
  • 4 1/2 c. water
  • 1 quart white vinegar, 5% acidity
  • 6 Tbsp. pickling salt
  • 16 x heads fresh dill
  • 4 tsp mustard seeds
  • 16 x peppercorns

Direcciones

  1. Wash cucumbers; slice 1/8-inch off each end. Cut cucumbers into 1/4-inch crosswise slices.
  2. Combine water, vinegar, and salt in large saucepan; bring to boiling.
  3. Pack cucumbers in 8 warm pint jars. Add in 2 dill heads, 1/2 tsp. mustard seeds, and 2 peppercorns to each jar. Pour boiling liquid over cucumbers, filling to within 1/4-inch from the top. Adjust lids.
  4. Process in boiling water bath 15 min. Start to count processing time as soon as jars are placed into actively boiling water.
  5. Remove jars. Cold on wire racks 12 to 24 hrs. Check jars for airtight seals.
  6. This recipe yields 8 pints.
  7. Yield: 8 pints