Sunday, September 2, 2012

Dill spears

I have never had any success making keg dill pickles. Therefore, sweet pickles/ Bread and Butter Pickles have always lined the shelves and keg pickles were tossed over the embankment.
    (LONGGGGGGG   SIGH~~~)   I have FINALLY found a yummy, YUMMY dill pickle spear recipe and  years of frustration have come to an end ! I will share these recipes with you. There are more than one.The basic trick is a 1:1 ratio of white vinegar to water , however one recipe below calls for 2 cups water and 1 cup vinegar.. The rest of the recipes are merely spices added. Taste your mixture as it cooks on the stove. If it makes you leap in the air, cough, gag and eyes tear up, then add a little more water.

1..  This is the recipe for the spears you see on the right.Tumeric was added. That's why there is a difference in color.The recipe is from McCormick's recipe site .Specifically

2.Another recipe I used ,I added spices .
           4-6 cucumbers (about 1 lb.) sliced lengthwise into spears.
           1 cup white distilled vinegar
           2 cups water
           1/4 c sugar
           3 Tbs coarse Kosher salt (NON-iodized or your pickles will turn brown in the canning process)
           Dill seed & weed cut from a dill plant (a sprig for each jar.) (1 tsp dill seed  1 tsp dill weed )
           5-8 peppercorns
           2 garlic cloves, peeled,smashed & chopped.( Pressing it between 2 spoons releases flavor better than only chopping it)

           A) In a saucepan combine vinegar,water,sugar,salt,dill seed & weed and garlic. Bring to boil stirring until sugar & salt dissolve.
            B) Place cucumber spears in sterilized glass Qt canning jars & pour boiled hot liquid mixture over it. Make sure that all jars have dill seed,weed & garlic & peppercorns.Add more to skimpy jars if you need to.Fill jars leaving 1/2" head space & seal according to Ball or Kerr canning book directions. HOT WATER BATH ONLY!    Do not pressure can. They mush.

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