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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A change of pace. Makes 4 pints. Ingredients:
4 lbs pickling cucumbers (12-16 small) |
4 big garlic cloves |
4 heads fresh dill or 4 teaspoons dill seeds |
1/2 teaspoon celery seed (not celery salt) |
2 cups white vinegar |
2/3 cup water |
1 cup granulated sugar |
3 tablespoons pickling salt |
1/8 teaspoon turmeric |
Directions:
1. 3 teaspoons Ball Pickle Crisp.
2. Cut a thin slice from both ends of each cucumber and discard. Cut cucumbers lengthwise into quarters.
3. Combine vinegar, water, sugar, salt and tumeric in a small saucepan and bring to a boil.
4. Place 1 clove garlic, 1 head dill(or 1 tsp seeds), 1/8 tsp celery seed and 3/4 tsp Pickle Crisp into each hot, sterilized jar.
5. Pack in cucumbers.
6. Pour boiling vinegar mixture over cucumbers to within 1/2 of rim.
7. Remove any air bubbles, wipe rims, add hot lids and rings.
8. Process in boiling water bath 10 minutes for pint jars.
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