DILL PICKLES CANNING RECIPE
MAKES 4 JARS.
2/3 cup pickling salt
1/4 head cabbage, cut into pieces
8 cloves garlic
8 grape leaves, each the size of a silver dollar
12 dried red chile peppers
4 tsp dried dill seeds
30 small cucumbers
Four 1 quart canning jars
Place a folded kitchen towel in bottom of a pot, fill halfway with water. Add jars. Bring to a boil, boil 10 min. Remove, place on a towel. Put lids and bands in a pan of simmering water. *Combine 13 cups water with pickling salt in a pot, bring to a boil, stir to dissolve salt, set aside. In bottom of each jar, add a layer of cabbage leaves, 1 garlic clove, 1 grape leaf, 2 chiles and 1/2 tsp dill seeds. *Pack jars with cucumbers, standing them upright. Top each jar with another garlic clove, grape leaf, chile, and 1/2 tsp dill seeds. Ladle hot brine into each jar, leaving 1/8" headspace. Wipe jar rims. Screw lids on tight. *Once jars cool, transfer them to a warm place, let pickles ferment 1 week. Then transfer jars to a cool dark place, wait 6 weeks before EATING & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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