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When making relishes and pickles, it's
important to start with the brightest, crispest items that you can find.
Bruised, wilted or overripe vegetables and fruits deteriorate during the cooking
(or curing) process. Further, the texture of a condiment is almost as important
as the flavor, so a firm pickle with a loud snap is much more desirable than a
limp, tepid specimen. When making pickles, use pickling cucumbers rather than
the slicing kind that you use on salads. Pickling cukes are small and wide with
a firm texture, stubbly skin and a slightly bitter taste. Slicing cucumbers
aren't as firm and crisp, so they become quite limp. |
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Garlic Dill Pickles
1 qt. distilled white vinegar
3/4 C. pickling salt
2 qt. water
2/3 C. sugar
1 1/2 t. dill seed
1 1/2 t. celery seed
30 black peppercorns
12 cloves garlic
12 sprigs fresh dill
5 pounds small pickling cucumbers, rinsed
Sterilize canning jars, lids and screw bands according to manufacturer’s
directions. Simmer vinegar, salt, water, and sugar in large non-aluminum
saucepan.
In 1 sterilized jar at a time, place 1/4 tsp. each dill and celery seed, 5
peppercorns, 2 cloves garlic, 2 sprigs fresh dill. Pack with cucumbers. Pour hot
vinegar mixture into jars, leaving 1/2-inch headspace. Cover with lids; screw on
bands.
Process jars for 5 minutes; water should cover jars by 1 inch. Remove jars to
rack to cool. Test seals. Store in cool, dark place for at least 6 weeks.
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