|The Brown County Cookbook|
|by Marynor Jordan|
"From Beanblossom to Gnawbone, recipes have been gathered to show the true character of Brown County.
Results 1 - 10 of 173 for fresh dill pickles
Use only freshly ... to crisp the pickles. Wash jars. ... 1/2 heads of fresh dill per pint. Cover ... Pennsylvania State University in cooperation with the USDA
Wash cucumbers thoroughly; ... 3 heads of dill plant (or 1 ... processing time as soon as the hot jars are placed in the actively boiling water.) Makes 7 quarts.
Crunch a crisp dill pickle with a ... over cucumbers leaving 1/2 inch headspace; seal. 4. Process in boiling water bath 20 minutes. Yield: About 4 quarts.
Wash cucumbers well; ... mustard seeds and dill sprig to each ... hot water bath 15 minutes. Cool. Label with date. Cool in cool dry place. Makes 4 quarts.
Wash cucumbers. Make ... generous layer of dill, 1/2 to ... jars with boiling brine to within 1/2 inch of top. Process for 5 minutes in boiling water bath.
Wash cucumbers; scrub ... Add mustard seed, dill plant or seed, ... water for 20 minutes. Remove jars and complete seals, if necessary. Cool on wire rack.
Makes Kosher dill type. 3 heads fresh dill per quart ... seed, garlic and dill plant. Cover with boiling liquid within 1/4 inch of top. Bath 15 minutes.
Wash 2 1/2 ... to 8 sprigs fresh dill. Place the ... keep for about 1 month. They do not contain enough salt or vinegar to be processed for longer storage.
Wash the cucumbers. ... generous layer of dill, 1/2 to ... boiling water bath. Pickles will shrivel some after processing. They ... plump in sealed jar.
Wash the cucumbers. ... generous layer of dill, 1/2 to ... brine. Place top on jars and screwing the band tight. Process 5 minutes in boiling water bath.
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