Food recipes
Refrigerator Dill Pickle Spears
Refrigerator Dill Pickle Spears Ingredients: pickles, cucumber, sour water, bottled, generic dill weed, fresh dill weed, fresh mustard, prepared, yellow spices, garlic powder vinegar, distilled salt, table sugars, gra...
Refrigerator Dill Pickle Spears
Ingredients:
pickles, cucumber, sour
water, bottled, generic
dill weed, fresh
dill weed, fresh
mustard, prepared, yellow
spices, garlic powder
vinegar, distilled
salt, table
sugars, granulated
Directions:
Wash cucumbers well with cold water.
Trim blossom ends, cut lengthwise into spears and place spears in a large bowl.Pour boiling water over cucumbers and let stand at room temperature 3 hours; drain.
Rinse and drain again.
Place 1/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard seed, 1/2 teaspoon minced garlic in each of 3 hot, sterilized quart canning jars.
Pack cucumber spears vertically into jars.
Mix white vinegar, pickling salt, and sugar in a medium saucepan.
Bring to a boil on medium heat, stirring to dissolve salt and sugar.
Ladle over cucumbers, leaving 1/4-inch headspace.
Cover jars with metal lids and allow to cool.
Screw on bands.Shake jars to redistribute seasonings and blend flavors.
Refrigerate pickles.
These will be ready in about 7 days.
Store in refrigerator for up to 2 months.
Ingredients:
pickles, cucumber, sour
water, bottled, generic
dill weed, fresh
dill weed, fresh
mustard, prepared, yellow
spices, garlic powder
vinegar, distilled
salt, table
sugars, granulated
Directions:
Wash cucumbers well with cold water.
Trim blossom ends, cut lengthwise into spears and place spears in a large bowl.Pour boiling water over cucumbers and let stand at room temperature 3 hours; drain.
Rinse and drain again.
Place 1/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard seed, 1/2 teaspoon minced garlic in each of 3 hot, sterilized quart canning jars.
Pack cucumber spears vertically into jars.
Mix white vinegar, pickling salt, and sugar in a medium saucepan.
Bring to a boil on medium heat, stirring to dissolve salt and sugar.
Ladle over cucumbers, leaving 1/4-inch headspace.
Cover jars with metal lids and allow to cool.
Screw on bands.Shake jars to redistribute seasonings and blend flavors.
Refrigerate pickles.
These will be ready in about 7 days.
Store in refrigerator for up to 2 months.