Post by ellise on Jul 21, 2005 5:55:02 GMT 10
8 to 10 small pickling cucumbers (about 3 lbs.)
2 cups white vinegar
2 cups water
2 Tbsps. pickling salt
4 heads fresh dill or 4 tsps. dill seeds
4 small cloves garlic
Prepare jars in canner.
Cut a thin slice from the ends of each cucumber.
Combine vinegar, water and salt in a saucepan and bring to a boil.
Remove hot jars from canner.
Place 1 head fresh dill or 1 teaspoon dill seeds and 1
clove garlic into each jar.
Pack in cucumbers.
Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim.
Process 10 minutes for pint jars and 15 minutes for quart jars.
Note: garlic might turn blue or green in the jar. Nothing to be alarmed about.
It is only the effect of the acid on the natural pigments in the garlic.
Makes 4 pint jars.
Nutritional information per serving:
Per serving:
11 calories
1 gram protein
0 grams fat
0 grams saturated fat
2 grams carbohydrate
1 gram fiber
0 mg. cholesterol
700 mg. sodium.
2 cups white vinegar
2 cups water
2 Tbsps. pickling salt
4 heads fresh dill or 4 tsps. dill seeds
4 small cloves garlic
Prepare jars in canner.
Cut a thin slice from the ends of each cucumber.
Combine vinegar, water and salt in a saucepan and bring to a boil.
Remove hot jars from canner.
Place 1 head fresh dill or 1 teaspoon dill seeds and 1
clove garlic into each jar.
Pack in cucumbers.
Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim.
Process 10 minutes for pint jars and 15 minutes for quart jars.
Note: garlic might turn blue or green in the jar. Nothing to be alarmed about.
It is only the effect of the acid on the natural pigments in the garlic.
Makes 4 pint jars.
Nutritional information per serving:
Per serving:
11 calories
1 gram protein
0 grams fat
0 grams saturated fat
2 grams carbohydrate
1 gram fiber
0 mg. cholesterol
700 mg. sodium.
