In sterilized pint jars put
1 tsp dill seed
1/4 tsp celery seed
1 clove garlic
1 Serrano pepper (optional)
Pack tight with okra. Make a brine with the ratios (you may want to reduce this for less quantity) 8 cups water, 8 cups white vinegar, 3/4 cups salt. Heat brine to just boiling. Fill jars with brine. Cap and process in hot water bath for 10 minutes. Enjoy (best after two weeks of curing)
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For 4 pints:
2 pounds young and tender green or yellow beans
2 teaspoons cayenne pepper
4 cloves garlic, peeled
4 heads dill
2 1/2 cups water
2 1/2 cups white or cider vinegar
1/4 cup salt
Using 4 scalded pint jars, tightly pack beans vertically, leaving 1/4-inch headspace. To each jar add 1/4 teaspoon cayenne pepper, 1 clove garlic, and 1 head of dill. Combine water, salt and vinegar and bring to a boil. Pour over beans, allowing 1/2-inch headspace. Cap with sterile seals and rings. Process 20 minutes in a boiling water bath.
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1 Tablespoon salt
1 teaspoon pickling spice
1 head dill
6 cloves garlic
Pack small whole cucumbers in quart jars with ingredients on bottom. Fill to very
brim with cold water. Screw on lids. Shake. Store in cool, dark place on a pad
of newspapers. Jars will leak and bubble somewhat and the lids will not seal
down. Allow 6 weeks to cure.
Recipes By Ingredient, The Recipes, cucumbers, dill, pickles
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