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Receta Reduced Sodium Sliced Dill Pickles
by Global Cookbook

Reduced Sodium Sliced Dill Pickles
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Ingredientes

  • 4 lb Pickling cucumbers (3- to 5-inch)
  • 6 c. Vinegar (5 percent)
  • 6 c. Sugar
  • 2 Tbsp. Canning or possibly pickling salt
  • 1 1/2 tsp Celery seed
  • 1 1/2 tsp Mustard seed
  • 2 lrg Onions, thinly sliced
  • 8 x Heads fresh dill

Direcciones

  1. Yield: About 8 pints
  2. Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and throw away.
  3. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery, and mustard seeds in large saucepan. Bring mix to boiling. Place 2 slices of onion and 1/2 dill head on bottom of each pint jar. Fill jars with cucumber slices, leaving 1/2-inch headspace. Add in 1 slice of onion and 1/2 dill head on top. Pour warm pickling solution over cucumbers, leaving 1/4-inch headspace.
  4. Adjust lids and process according to the recommendations in Table 1.
  5. Table 1. Recommended process time for Reduced-Sodium Sliced Dill Pickles in a boiling-water canner.
  6. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 minutes.
  7. 1,001 - 6,000 ft: 20 minutes.
  8. Above 6,000 ft: 25 minutes.