Garlic Dill Pickles

 
2 lbs. small cucumbers, cut in half lengthwise
water
5 cups white wine vinegar
2 cups water
1/4 cup salt
8 whole black peppercorns
8 whole white peppercorns
8 cloves garlic, peeled
1 bunch fresh dill
2 t. mustard seeds
 

Place the cucumbers in a bowl of cold water, cover, and chill for 24 hours. Drain well and set aside. Sterilize four pint-size jars and their lids by boiling them in a large pot of water for 10 minutes, and leave them in the hot water until ready to use. In a large non-metal pan, combine the vinegar, water, salt, and both peppercorns, and bring to a boil. Meanwhile, using tongs, remove the sterilized jars and lids from the hot water. Place a rack in the pot of hot water and keep the water hot. Divide the cucumbers, garlic, dill, and mustard seeds, evenly among 4 pint-size jars. Pour the hot vinegar mixture over the cucumbers, wipe clean the rims of the jars, and seal with their lids. Place the jars on the rack in the hot water and add additional water to cover the jars by 1-inch. Return water to a boil and process the jars for 10 minutes. Using tongs, remove the jars from the water bath and allow to cool. Label and date the jars. Store in a cool place. After opening, store in the refrigerator.

Yield: Four pints

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett