|Mary Ellen's Complete Home Reference Book|
|by Mary Ellen Pinkham|
All the information you need to purchase, maintain, and clean everything you own--now in paperback! "Answers almost every household question you c...
Tip: Try kosher dill pickles for more results.
1 - 10 of 15 for canning kosher dill pickles
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Sort freshly picked ... sterilized quart sized canning jars. To each ... garlic, 2 heads dill and 1 whole ... recommendations are for pickles to be processed ... Claussen, Freeborn County Fair, Minnesota
In a 4 ... one of fresh dill leaves, stems and/or ... water or the pickles will not ferment ... 1 pound of canning or Kosher salt. Weigh down ... 1/4-inch headspace in jars.
Boil a large ... and sterilize the canning jar, ring and ... sterilized jar with dill. Bring vinegar ... 24 hours. Store pickles in a cool, ... Makes 1 quart jar.
Select firm fresh ... 1 head fresh dill, 2 to ... jars packed with pickles (about 20-30 medium ... Note: Use only canning salt - table ... to darken and shrivel.
Makes 30 quarts sliced pickles, 40 quarts ... garlic powder; 2 pieces fresh dill; 1/8 teaspoon alum; 1 teaspoon mustard seed and cover with boiling liquid.
Wash cucumbers; let ... amount alum, garlic, dill and red pepper. ... heat to boiling, fill jars; put grape leaf in each jar; seal. Makes 6 to 8 quarts.
Boil canning salt, vinegar, and ... 2 sprigs of dill and 1 grape ... on top). Scrub pickles and pack in ... for more details on proper canning techniques.
Make brine of ... a layer of dill, one clove ... of dill, complete filling jars and pour boiling brine over top and seal. Process 5 minutes in water bath.
Brine solution for one gallon. Pack pickles, dill, cut up ... solution and pour into tempered gallon jug. Let stand 24 hours. Refrigerate 3 days and eat.
Place a bed ... layers of cucumbers, dill and garlic to ... place 3-5 days or until flavor is desirable to taste. Place left over pickles in refrigerator.
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