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Dill Pickles
Deb Stanley
1
½
tablespoon pickling salt
cup vinegar
1/8 teaspoon pickling spice
Dill
1
teaspoon sugar
Garlic
Can be made by the quart or pint. No brine sitting around till the next batch!! Cut in half for
pints. Measure for each jar individually. Pack pickles; use amounts above for each quart. Fill
jars to neck with water. (Do not use soft water.) Put lids on jars and put in canner; cover with
water. Bring to boil; remove from heat. I use a pressure cooker. 15 pounds pressure for 10
minutes.
Mustard Pickles
Olive Jacobson--recipe from her mom, Gladys Nelson
1
1
2
tablespoon salt
tablespoon ground mustard
tablespoons sugar
Cucumbers
Scant cup vinegar
Water
Mix together salt, mustard, and sugar. Put in quart jar. Fill with cucumbers. Add scant cup of
vinegar, then fill with water.
Beet Pickles
Deb Stanley
2
2
2
1
cups white sugar
cups water
cups vinegar
1 teaspoon allspice
1 tablespoon cinnamon
Cooked, peeled beets
teaspoon whole cloves
Put spices in cloth in liquid. Simmer 15 minutes. Pour over beets in jars and seal.
Dilly Beans
Gary Nelson
2
1
4
4
pounds green beans, trimmed
teaspoon cayenne pepper
cloves garlic
2 ½ cups water
2 ½ cups vinegar
¼ cup salt
heads dill
Pack beans lengthwise into hot jars leaving ¼" head space. To each pint, add ¼ teaspoon
cayenne pepper, 1 clove garlic, and one head of dill. Combine remaining ingredients and bring
to a boil. Pour boiling hot mixture over beans, leaving ¼" of head space. Adjust caps, process
pints 10 minutes in boiling water bath. Let stand about 2 weeks before testing to allow the
flavor to develop.
Large volume: 40 pounds beans = 75 jars
3
gallons vinegar, 2-3 boxes salt, lots of dill, 1-2 heads garlic (1 clove per jar)
1
15
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