Thursday, June 7, 2007

Volcano Pickles

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Wash your cucumbers and slice 1/16th off the blossom end. Pack into clean quart jars.

Then place into each jar:
1 head of dill
1 clove of garlic (chopped)
1 TBS pickling salt
1 tsp pickling spice
1 TBS of dried red hot pepper.

Make a brine of 8 cups vinegar and 8 cups water (this is enough for 7 quart jars). Bring to a boil and pour over into jars, leaving 1/2 inch of head space. Place lids on jars and can for 15 min in a water bath canner.

My husband's new favorite, received from Kim at Homestead Acres

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