GARLIC DILL PICKLES - COUNTRY LIVING

      Title: GARLIC DILL PICKLES - COUNTRY LIVING
  Categories: Preserves, Pickles
       Yield: 2 Quarts
  
       2 tb Mixed pickling spices
       3 c  White distilled vinegar
       3 c  Water (if the tap water in
            -your home is hard or high
            -in mineral content, use
            -bottled water to avoid
            -getting shriveled
            -or dark pickles)
       6 tb Sugar
       6 tb Pickling or coarse
            -(kosher) salt
      10    4-inch-long pickling
            -cucumbers
       4    Fresh or dried dill seed
            -heads
       4    Cloves garlic
       4    Small dried red chili
            -peppers
  
   1. In small piece of double-thick cheesecloth, tie pickling spices to
   form a small bag. In stainless-steel 3-quart saucepan, heat spice
   bag, vinegar, water, sugar, and salt to boiling. Reduce heat to low,
   cover, and simmer vinegar mixture, or brine, 15 minutes.
   
   2. Meanwhile, prepare 2 wide-mouth 1-quart canning jars and caps for
   processing. Halve cucumbers lengthwise. Pack lightly into hot jars;
   place 2 dill seed heads, 2 cloves garlic, and 2 red peppers into each
   jar.
   
   3. Discard spice bag from brine. Ladle simmering brine over cucumbers,
   leaving 1/2 inch space at the top of jar. Keep brine simmering while
   filling both jars. Place small knife or metal spatula between cu-
   cumbers and inside of jar. Move knife around jar to release any air
   bubbles that may exist. Sea] jars with caps.
   
   4. Place jars on rack in 12-quart canner filled with boiling water
   (water should cover top of jars by an inch); cover canner and process
   jars 15 minutes. Cool jars; label and store in cool, dark place at
   least 2 months before serving. Store opened jar of pickles in the
   refrigerator.
   
   Nutrition information per pickle half-protein gram; fat: 1 grain;
   carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams;
   cholesterol: 0; calories: 5.
   
   Country Living/May/94 Scanned & fixed by DP & GG
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