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LOCATION: Recipes >> Preserving >> Dill Pickles 08

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Great Dill Pickle Recipe

washed, cold, pickling cucumbers to fill 7 litres (quart) canning jars
1.75 l (7 1/2 cups) water
1.25 l (5 cups) vinegar
175 ml (1/2 to 3/4 cup) pickling salt
14 cloves garlic, peeled.
1 large onion sliced 4 mm thick (~1/8")
7 heads fresh dill

Wash cucumbers, slice onions, peel garlic and sterilize 7 large
jars and lids per batch.

Put two cloves of garlic, one slice of onion and one head of dill
weed in each jar. Stuff each jar with cucumbers.

Make brine by combining water, salt and vinegar and bring to boil.
Cover cucumbers with boiling brine to about 1.25 cm (1/2 inch) from
top.

Put caps on jars. Leave them loose enough to allow excess pressure
to escape but tight enough to get a good seal when cooling. Process
in an open canner, on top of stove, in a boiling water bath for 10
minutes. Remove jars and allow to cool.

Tighten lids once they have popped down.

Pickles should be ready to eat in about four weeks.

For really great crisp pickles use only VERY freshly picked cool
cucumbers. Even allowing them to sit overnight in a cold room
can cause a lot of moisture loss and a loss in quality.

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