Sunday, February 7, 2010

Dill Pickles And Ear/jaw Pain I Need A Recipe For Dill Pickles?

I need a recipe for dill pickles? - dill pickles and ear/jaw pain

I need a recipe for cucumbers taste very good.

Posted by Stephanie Siewert at 10:04 AM

3 comments:

chris w said...

Dill Pickles

4 pounds 4-inch Pickling
Salt 1 / 4 cup
2 3 / 4 cups distilled white vinegar Heinz
3 cups water
12-14 branches Dill
28 peppercorns

Wash cucumbers, cut them in half lengthwise. Combine salt, vinegar and water to a boil. Pack cucumbers into clean jars. Add 2 sprigs dill and 4 peppercorns in each glass. Pour vinegar solution over cucumbers up 1 / 2 inches. Immediately set covers as jar manufacturer aims. Process 10 minutes in boiling

February 8, 2010 at 2:02 AM
Leslie D said...

This is a friendly game that the effort will require the sterilization of glasses. These will keep for a month in the refrigerator if the chance. :)

Double-Kosher-style Dill Pickles

- £ 1 pickling (Kirby) cucumbers - unfortunately, what really needs to cucumbers. I tried again with small regular cucumbers and not very good ...
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon dried dill
- 6 cloves garlic, crushed
- 1 / 2 cup + 1 tbsp (finely chopped dill and usually reserve a trip of a few branches seek to highlight the most beautiful ships)
- 1 1 / 2 cups white wine vinegar
- 1 / 2 cup ice cubes

Toss cucumbers with salt in a colander in a bowl. Let stand for 1 hours. Discard liquid.

Pack cucumbers comfortable, but very clean decorative liter bottles. If necessary, cut a few spears to integrate more into the pot, but I prefer a whole. Tuck a branch or two fairly fresh dill into each jar.

Place pepper, dill, dried Garlic, and tied 1 / 2 cup chopped dill in a filter paper (or several layers of gauze), or with kitchen twine. Take the bag with the spices and vinegar, bring to a boil in medium saucepan. Man 2 cooks

Pour boiling liquid to cover the cucumbers into the glass completely. Cool for half an hour, then screw the lid firmly and refrigerate. Cucumbers must be refrigerated at all times and should not last more than one or two months, but I promise never to enjoy a delicious crispy or brine. Good luck!

February 8, 2010 at 8:51 AM
Michelle said...

INGREDIENTS
8 pounds 3 to 4 cm long Pickling
4 cups white wine vinegar
12 cups water
2 / 3 cup pickling salt
16 cloves garlic, peeled and halved
8 branches Dill
8 heads fresh dill
NOTES
Wash cucumbers and place them in the sink (I use the bathtub!) In cold water and lots of ice. Soak in ice water for at least 2 hours but not more than 8 hours. Ice days as required. Sterilize 8 (1 pint) jars and lids in boiling water for at least 10 minutes.
In a large saucepan over medium heat, vinegar, water, salt and pickling. Bring brine to a rapid boil.
In each pot, carnations 2nd Place garlic medium to (a head dill, then enough cucumbers to the saucepan about 1 kg) filled. Then add 2 more garlic halves, and 1 bunch of dill. Fill jars with hot brine. Seal jars, make sure you clean glass rims waste.
Process closed containers in a boiling water bath. Fourth Process jars for 15 minutes.
Store cucumbers for at least 8 weeks before eating. Star RefrigeratorER opening. Pickles holds up to 2 years if, in a cool, dry place for storage.

February 8, 2010 at 1:46 PM

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