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Results 61 - 70 of 171 for dill pickles canning
61. 24 HOUR PICKLES
Boil first 6 ingredients for ... stay). Place cukes, dill and garlic in gallon jar ... Leftover liquid can be refrigerated and used another time.
Wash cucumbers; let stand in ... amount alum, garlic, dill and red pepper. Combine salt, ... grape leaf in each jar; seal. Makes 6 to 8 quarts.
63. DILL PICKLES
Heat ingredients to boiling, pour ... with cucumbers and dill, garlic and dried peppers. ... of garlic and 4-5 peppers to give it a good `bite'.
Wash cucumbers and cut into ... 2 heads of dill. Dissolve sugar and salt ... at once. For best results, do not use for 30 days. Makes 4 quarts.
Place a bed of grape ... layers of cucumbers, dill and garlic to fill crock. ... is desirable to taste. Place left over pickles in refrigerator.
Pack cucumbers in quart jar; add garlic, red pepper, celery seed, onion, green pepper and dill. Cover with boiling mixture of remaining ingredients.
67. DILL PICKLES II
Bring water, vinegar and canning salt to a boil. Have ... hot pepper and dill. Fill jar with cucumbers ... hot mixture over the cucumbers; seal.
68. PICKLED PEPPERS
Combine water and vinegar - ... clove, sprig of dill in each jar. Stuff peppers ... least 1 week. Turn jars upside down each day to mix flavor.
Make brine of water, vinegar ... a layer of dill, one clove of garlic, ... pour boiling brine over top and seal. Process 5 minutes in water bath.
70. PICKLED OKRA
Heat jars to boiling, put ... vinegar, water and dill. Bring to boil. Pour ... old recipe. Revised canning methods call for processing quart ... on proper canning techniques.
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