DILLY PICKLES
This is another canning recipe from my sisiter's mother-in-law, known as the Martha Stewart of the Okanagan!
Provided by CountryLady
Categories Vegetable
Time 40m
Yield 6 pints
Number Of Ingredients 5
Steps:
- Scrub cucumbers, rinse well & cut in half.
- Combine pickling salt & vinegar in a heavy pot & bring to a boil.
- Pack cucumbers in hot sterilized mason jars.
- Add 2 garlic cloves, a head of dill to each & cover with boiling liquid.
- I use a chopstick to remove any air bubbles before sealing the jars.
- Place jars into a canning kettle & cover with hot (not boiling) water.
- Bring to a boil & boil for 10 minutes (no longer).
- Remove jars from water& turn upside down& allow to cool.
- Store in a cool, dark place.
- It's best to wait a month before opening!
Nutrition Facts : Calories 70.5, Fat 0.3, SaturatedFat 0.1, Sodium 6988.5, Carbohydrate 12.1, Fiber 1.5, Sugar 5.5, Protein 2
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