Post by Debbie on Mar 12, 2009 14:30:30 GMT -6
Tatiana's Dill Pickles
Ingredients
Makes one 64-ounce jar of pickles
3 cloves garlic, halved
4 allspice berries
1/2 bay leaf
1 thin slice red jalapeno chile, seeded
3 fresh dill flower or 3 sprigs fresh dill
Kirby cucumbers (just long enough to fit in jar), preferably organic, washed and dried
1 tablespoon sugar
2 1/4 tablespoons Russian grey salt
1 tablespoon white vinegar
Directions
1. Place 1 clean 64-ounce jar right side up on a rack in a boiling-water canner. Fill the canner and jar with hot water, about 1-inch above the top of jar. Boil jar over high heat for 10 minutes. Remove and drain hot sterilized jar. Place jar on a wire rack set over a rimmed baking sheet.
2. Fill another large pot with water and bring to a boil over high heat. Reduce to a simmer and add clean lid. Simmer lid for 10 minutes; do not boil, as this may cause problems in sealing jar. Drain lid and set aside.
3. Place 2 cloves garlic into sterilized jar, along with allspice berries, bay leaf, jalapeno slices, 2 sprigs flowering dill, and enough cucumbers to snugly fit into jar. Bring 8 cups water to a boil in a large pot over high heat. Add enough boiling water to jar to fill to the very top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain water from jar.
4. In a large saucepan, combine 6 cups water, sugar, and salt. Bring to a boil over high heat. Add remaining clove of garlic, remaining sprig of flowering dill, and vinegar. Remove from heat and pour into jar until filled to the very top of the jar (you may not need to use all the liquid). Tightly screw on lid; invert jar, making sure that it does not leak, and cover with a towel. Let stand overnight to cool.
5. Transfer pickles to refrigerator until ready to use, up to 6 months.
Ingredients
Makes one 64-ounce jar of pickles
3 cloves garlic, halved
4 allspice berries
1/2 bay leaf
1 thin slice red jalapeno chile, seeded
3 fresh dill flower or 3 sprigs fresh dill
Kirby cucumbers (just long enough to fit in jar), preferably organic, washed and dried
1 tablespoon sugar
2 1/4 tablespoons Russian grey salt
1 tablespoon white vinegar
Directions
1. Place 1 clean 64-ounce jar right side up on a rack in a boiling-water canner. Fill the canner and jar with hot water, about 1-inch above the top of jar. Boil jar over high heat for 10 minutes. Remove and drain hot sterilized jar. Place jar on a wire rack set over a rimmed baking sheet.
2. Fill another large pot with water and bring to a boil over high heat. Reduce to a simmer and add clean lid. Simmer lid for 10 minutes; do not boil, as this may cause problems in sealing jar. Drain lid and set aside.
3. Place 2 cloves garlic into sterilized jar, along with allspice berries, bay leaf, jalapeno slices, 2 sprigs flowering dill, and enough cucumbers to snugly fit into jar. Bring 8 cups water to a boil in a large pot over high heat. Add enough boiling water to jar to fill to the very top of the jar (you may not need to use all the water); let stand for 10 minutes. Drain water from jar.
4. In a large saucepan, combine 6 cups water, sugar, and salt. Bring to a boil over high heat. Add remaining clove of garlic, remaining sprig of flowering dill, and vinegar. Remove from heat and pour into jar until filled to the very top of the jar (you may not need to use all the liquid). Tightly screw on lid; invert jar, making sure that it does not leak, and cover with a towel. Let stand overnight to cool.
5. Transfer pickles to refrigerator until ready to use, up to 6 months.
