|Diane Seed's Mediterranean Dishes|
|by Diane Seed|
This easy-to-follow book has been written for cooks of all abilities and shows how to get the best out of the delicious ingredients that form the ...
1 - 10 of 118 for garlic dill seed pickles
Slice unpeeled cucumbers ... 1 1/2 teaspoons dill seed, 1 teaspoon mustard seed, 2 or 3 garlic cloves, 1/4 teaspoon ... processed in a boiling water bath.
Wash cucumbers thoroughly; ... teaspoons whole mustard seed, 1 or 2 cloves of garlic, and 3 heads of dill plant (or 1 ... boiling water.) Makes 7 quarts.
These authentic old-fashioned style pickles have all the ... Place half of dill and spices on ... unnecessary softening of pickles. Source: Adapted from USDA
Wash, scrub, drain ... jars. Add mustard seed, garlic and dill to each jar. ... ladle water from top leaving sediment. Add 1 tablespoon vinegar per gallon.
Wash cucumbers thoroughly. ... quart jar. Add dill, pickling spice, garlic, alum and ... is necessary). Store pickles 2 weeks before ... quantities. Makes 1 quart.
Wash cucumbers thoroughly, ... quart jar. Add dill, pickling spice, garlic, alum and ... 20 minutes. Store pickles 2 weeks before ... quantities. Makes 1 quart.
In small piece ... jars; place 2 dill seed heads, 2 cloves garlic, and 2 ... least 2 months before serving. Store opened jar of pickles in the refrigerator.
Fill jars with pickles. Pour into ... 1/4 or less of a pod of hot fresh pepper per jar. For regular dill pickles omit garlic, peppercorn and hot pepper.
Wash fresh picked ... Add 1 clove garlic, 1 sprig fresh dill and 1/4 teaspoon mustard seed. Step 2: ... and seal jars. I use zinc lids and rubber bands.
Wash jars. In ... jar place the dill, hot pepper, garlic, mustard seed, celery seed ... for 6 to 7 quarts. If you have any left, just use for next batch.
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