garlic dill pickles
7 pints 
 
4 lb.  3- to 4-inch pickling cucumbers
2 cup  water
2 cup  distilled white vinegar (5%)
1/3 cup  granulated sugar
1/4 cup  pickling salt
2 Tbsp  mccormick (or other) pickling spice
 
prepare 7 (1 pint) jars according to manufacturer's directions. slice 
cucumbers into quarters lengthwise. combine water, vinegar, sugar and salt 
in a large pan. toss pickling spice into the liquid. bring to a boil, 
reduce the heat, and simmer for 15 minutes. 
 
for each jar 
 
1   fresh dill "head" with seeds
1   bay leaf
2 to 3   crushed and peeled garlic cloves
1/2 tsp  mustard seeds
1/8 tsp  powdered alum
 
with clean hands, pack the cucumber spears snugly in the jars. add dill, 
bay leaf, garlic and mustard seeds to each jar. pour the hot liquid over 
the cucumbers, leaving 1/2 inch headspace. process the jars in a water 
bath for 10 minutes. for best flavor, let the pickles sit for at least one 
week before serving them. 
 
 
 
 
(ID: 78623) Mirror: rec.food.recipes: Tue, Jul 8, 2003


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