|Encyclopedia of American Wine|
|by Rh Value Publishing|
A compendium of over 500 California wineries, wine facts and winemaking in American states ranging from Hawaii to Florida.
Results 1 - 10 of 187 for hot dill pickles
Put 2 cloves ... into jars with dill, hot pepper and mustard ... rim of jar. Place sterilized caps and rings on jars. Process in water bath for 5 minutes.
Bring vinegar, water ... jars whole. Add dill, hot peppers, bay leaf ... each jar. Cover with boiling brine and seal. Let set for 30 days before opening.
Put cucumbers in ... add 1 pod hot pepper, 3 sm. ... 1 heaping teaspoon dill seed and 1 ... Pour over cucumbers. Seal. Process in hot water bath 20 minutes.
Put garlic, stalk of dill and dill in ... Let come to a boil, pour over cucumbers and dill in jar; seal with hot lids. Let stand 6-8 weeks before opening.
(If dill is dried use ... jar). Pack into hot sterilized pint jars, ... Let stand at least 4 weeks. 6 weeks is better. Makes 6 pints. Great when chilled.
Heat vinegar, water, ... boiling. Pack cucumbers in jars. Add garlic, dill and little hot pepper to each jar. Pour hot solution over cucumbers. Seal very good.
Wash cucumbers and ... Pack cucumbers in hot jars and add ... heads of fresh dill (or dill seeds), ... Bring to a boil and pour over cucumbers. Seal jars.
Wash cucumbers and dill and pack in jars. Add hot pepper, about 3 ... and about 4 cloves of garlic and bring to a boil. Pour over cucumbers and seal. jars.
Remove 2/3's of pickles from the jar. ... eaten within three days. Full sweet hot dill flavor after five to eight days. Keep refrigerated to stay crisp.
Boil water, salt ... 1 inch of hot pepper, dill and garlic clove ... add another dill and garlic. Seal by placing in boiling water bath. Makes 8 quarts.
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