BEST-EVER
DILL PICKLES
The pickles shown are not yet
processed. Processed pickles
turn a nice olive green color.
P R E P : 30 M IN . P R O C E S S : 10 M IN . S T A N D : 1 W E E K
3
to
3V4
lbs. small pickling cucumbers
4
cups water
4
cups white vinegar
/ 2
cup sugar
/ 3
cup pickling salt
6
Tbsp. dill seeds
1
. Thoroughly rinse cucumbers. Cut off a
thin slice from both ends of each cucumber.
Slice into V
4
- to Vi-inch-thick slices. In large
non reactive pot combine water, vinegar,
sugar, and pickling salt. Bring to boiling.
2
. Meanwhile, prepare jars (see
page 174).
Pack cucumbers loosely into hot, pint
canning jars, leaving a Vi-inch headspace.
Add 1 Tbsp. dill seeds to each jar. Pour hot
vinegar mixture into jars, leaving a Vi-inch
headspace. Discard any remaining vinegar
mixture. Wipe jar rims; top with lids.
3
. Process in a boiling-water canner for
10
minutes (start timing when water
returns to boiling). Remove jars; cool on
racks. Let stand
1
week,
m a k e s 6 p i n t s ,
h o t g a r l i c p i c k l e s
Prepare as directed, except
substitute cider vinegar for the white vinegar
and add
1
to
2
whole hot red chile peppers
(Thai or cayenne) and 2 cloves of garlic (cut
in half) to each jar when packing cucumbers.
s w e e t d i l l p i c k l e s
Prepare as directed
except increase sugar to 3 cups.
C R U N C H Y D IL L A N D O N IO N C H IP S
Use 12 cups
sliced cucumbers and
2
cups thinly sliced
onions. In a large bowl gently toss cucumbers
and onions with the pickling salt. Transfer to
colander set in extra-large bowl, layering with
ice, and finishing with a layer of ice. Top with
heavy plate to weight. Chill overnight. After
chilling, remove any unmelted ice and
discard liquid in bowl. Pack cucumbers and
onions in jars and proceed as directed.
E A C H S E R V IN G
(Уд
C U P )
25
cal, Ogfat, 0 mgchol,
859 mg sodium, 5gcarbo, Ogfiber, Ogpro
PERFECT PICKLES
CUCUM BERS
Pickling cucumbers make
crunchier pickles than other varieties. Select
unwaxed ones and use soon after harvesting.
Wash them just before canning. Be sure to
always slice off blossom ends, which contain
enzymes that could affect the pickles.
SALT
Use granulated pickling or canning
salt as directed in recipes. Do not use table
salt, which might cause the pickles to darken
or make the brine cloudy.
VINEGAR
Cider vinegar is often used for
pickles, but white vinegar can be used for a
lighter-color product. Always use the vinegar
specified to ensure proper acidity.
SPICES
Don’t substitute ground spices for
whole spices, as they may cloud the brine.
W ATER
If you live in an area with hard
water, use distilled water; hard water might
prevent pickles from curing properly.
B ETTER H O M ES AND GARDEN S
JU LY 20 10 l 8 l
t
OUR SECRET TO MORE FLAVORFUL SEASONINGS?
- - - - - - - - - - -
USE MORE FLAVORS.
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Weber seasonings have an amazing balance of flavors, combining delicious herbs
and spices with mouthwatering results. Try all our seasonings and marinades.
