Tuesday, July 24, 2007
In each quart jar place: Fresh head of dill in the bottom (but above the grape leaf) and top (but below the grape leaf) of each jar. 1-3 Cloves of Garlic 2-6 Baby Carrots, quartered lengthwise 2 Grape Leaves (in the bottom and top of jar) Cucumbers, washed and scrubbed, packed tightly Lemon Juice Brine: 4 cups Lemon Juice, bottled 12 cups Distilled Water (this will make 7 quarts of pickles) 1 T Non-Iodized Pickling Salt Salt Water Brine (multiply quantity by number of quarts): 2 T Non-Iodized Pickling Salt 1 T Lemon Juice Just over 1/2 quart jar or water Bring selected brine to a boil and pour over cucumbers in jar. Install lids soaked in boiling water and rings. Pace in boiling water bath. Boil 3 minutes after the water bath returns to a boil. Cure the canned pickles 4 weeks before using. Will keep 2 weeks in the fridge after opening.
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