Aug 212009

1 teaspoon coriander seeds
1 teaspoon ground turmeric
1 small vidalia onion- sliced thin
12 large sprigs fresh dill
2 pounds pickling cucumbers, ends cut off
3 cups of water
2 cups cider vinegar
2 clean 1- quart pickling jars
(Sodium 8 mg per pickle.)
1. divide the coriander seeds, turmeric, vidalia onion, and dill
equally between 2 pickling jars
and add 4 cucumbers to each jar.
2. in a medium sized saucepan, add the water and the vinegar and bring
to a boil over high heat.
Pour 1 half of the water and vinegar into each jar 1/2 inch below the
rim.  Cover the jars with their
dome lids and rings and place in a large saucepan of  1 to 2 inches of
boiling water for 10 minutes.
Then remove the jars and let them cool overnight.  The next day,
lightly tap the jar lids, if properly sealed
they you will hear a clear metallic ping.  (unsealed jars will thud)
and the lids will depress in the center.
Label and store in a cool dry place for 1 month before eating.
Refrigerate after opening.
The pickles will last up to 4 months.


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