|The Southwestern Grill|
|by Michael McLaughlin|
Grilling, America's favorite home-grown cooking technique, and southwestern food, the country's best-loved regional cuisine, together make a sizzl...
21 - 30 of 162 for dill pickle canning
Prepare canning jars and lids. ... one head of dill. Heat the ... for each jar. Process 15 minutes in boiling water bath canner. Yield: about 5 pint jars.
Put dill, sliced onion, ... size or larger pickles lengthwise. Pack pickles ... pickles until pickles turn dull green. Water should not boil, just very hot.
Wash jars. In ... jar place the dill, hot pepper, ... water, sugar and canning salt. Bring to ... quarts. If you have any left, just use for next batch.
Pack washed pickles in jar. Add dill, onion and ... with liquid. Store in a cool place for 1 week. Refrigerate. Will keep for many months in refrigerator.
Combine sugar, salt, ... mustard seed and dill in each quart jar. Then place cucumbers lengthwise in jars. Pour boiling solution over cucumbers and seal.
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together ... be added after the eighth day. Allow to cure in a cool place.
Soak pickles in cold water ... gallon jug. Add dill, fresh garlic, ... Heat vinegar, water, and salt. Pour over pickles. Set in sun 72 hours. Refrigerate.
Wash cucumbers, place ... jars. Place 3 dill heads and 2 ... lids and process in boiling water bath for 10 minutes. Remove jars, wipe dry, seal. 8 quarts.
Heat water, vinegar, ... Pour over small pickles or quartered cucumbers. Add dill weed and garlic. ... quart jars, cover with brine and seal with hot lids.
Bring first four ... boil. Pour over pickles. Add 2 cloves garlic and 1 head dill to each quart. ... recommends processing in a boiling water bath for 10 minutes.
top of page