Ingredients
4 lb. (4 inch) pickling cucumbers
14 cloves garlic, peeled and cut in half
1/4 c. pickling salt
3 c. water
2 3/4 c. vinegar
14 sprigs fresh dill weed
28 peppercorns
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Feathery dill — pickles, gravlax, cream sauces, potato salad
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Feathery dill — pickles, gravlax, cream sauces, potato salad
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Dill seeds for pickles, rye bread, Scandinavian cooking
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Wash cucumbers and cut in half lengthwise. Combine garlic, salt, water and vinegar; bring to a boil. Remove garlic and place 4 halves into each hot sterilized jar. Pack cucumbers into jars, adding 2 sprigs dill weed and 4 peppercorns to each jar. Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Remove air bubbles; wipe jar rims. Cover jars at once with metal lids and screw on metal bands. Process jars in boiling water bath 10 minutes. Yield: 6 to 7 pints.