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You are viewing a single post made by stormyla in the thread called Canning ,Preserving and Pickling.
Imagestormyla
Jul 19, 2010 10:08 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Gita’s Refrigerator Garlic-Dill Pickles


Need: 3 wide-mouthed jars (pickle type), or Mayo. Jars
One BIG bunch of fresh Dill
6-8 cloves Garlic (or to taste)—diced or thinly sliced.
10-12 pickling cucumbers--(such as Kirby). Fresh is best!
Store cucumbers are WAXED, and no way you can remove it! If you
must use store cukes, score them through the skin with a fork
and slice them thickly. They also have more seeds! But…it will
work if no others are available.

To Do: Stuff jars ¼ full of fresh dill, stems and leaves! Sprinkle a gene-
rous amount of the chopped garlic on top. Mix up a bit.

Stuff jars as full as you can with speared/sliced cucumbers, inter-
spersing them with some more Dill and a bit of garlic.
For MY taste---I usually have too much garlic in these.
Some love it!


Prepare the Broth:
In a 2Qt. saucepan, combine the following:
2 and a half cups water….3/4-1cup white vinegar (can be part
Apple Cider vinegar)…1 rounded, regular Tbs. KOSHER, or
Pickling salt (DO NOT use regular, iodized salt!!!).
1 reg.Tbs. Sugar, 1tsp mustard seed, 1tsp. Pickling
Spice….or--1-2 Bay leaves…6-8 pcs. Whole Allspice,
And about 1/2tsp. Hot pepper flakes.

Bring broth to a boil. Lower heat and simmer all, stirring often,
For about 10-15 minutes. Keep VERY hot until ready to use!

Filling Jars:
Stirring constantly, to distribute spices, ladle hot broth
evenly into jars until all contents are covered. Seal jars. Invert
each jar a couple of times to mix contents.
Let jars cool to room temperature, and then refrigerate.

Pickles are ready to eat in 2-3 days! They will be delicious and
crunchy! Use them up in about 3 weeks, as they will soften
with time

Enjoy! Gita

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