----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Garlic Dill Pickles - Country Living
  Categories: relishes/preserves
       Yield: 2 servings
 
       2 tb Mixed pickling spices
       3 c  White distilled vinegar
       3 c  Water (if the tap water in
            -your hom
       6 tb Sugar
       6 tb Pickling or coarse (kosher)
            -salt
      10    4-inch-long pickling
            -cucumbers
       4    Fresh or dried dill seed
            -heads
       4    Cloves garlic
       4    Small dried red chili
            -peppers
 
   1. In small piece of double-thick cheesecloth, tie pickling spices to
   form a small bag. In stainless-steel 3-quart saucepan, heat spice   bag,
   vinegar, water, sugar, and salt to boiling. Reduce heat to low,   cover, an
   d
   simmer vinegar mixture, or brine, 15 minutes.      2. Meanwhile, prepare 2
   wide-mouth 1-quart canning jars and caps for   processing. Halve cucumbers
   lengthwise. Pack lightly into hot jars;   place 2 dill seed heads, 2 cloves
   garlic, and 2 red peppers into each   jar.      3. Discard spice bag from
   brine. Ladle simmering brine over cucumbers,   leaving 1/2 inch space at th
   e
   top of jar. Keep brine simmering while   filling both jars. Place small
   knife or metal spatula between cu-   cumbers and inside of jar. Move knife
   around jar to release any air   bubbles that may exist. Sea] jars with caps
   .
   4. Place jars on rack in 12-quart canner filled with boiling water   (water
   should cover top of jars by an inch); cover canner and process   jars 15
   minutes. Cool jars; label and store in cool, dark place at   least 2 months
   before serving. Store opened jar of pickles in the   refrigerator.
   Nutrition information per pickle half-protein gram; fat: 1 grain;
   carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams;
   cholesterol: 0; calories: 5.      Country Living/May/94 Scanned & fixed by
   DP & GG
 
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   Preparation Time:  0:00
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