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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 156 |
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Treasured family recipes like this one become like old friends. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They make a great accompaniment for the shredded beef sandwiches. -Betty Sitzman, Wray, Colorado Ingredients:
11 cups water |
5 cups white vinegar |
1 cup canning salt |
12 pounds pickling cucumbers, quartered or halved lengthwise |
9 dill sprigs or heads |
18 garlic cloves |
18 dried hot chilies |
Directions:
1. In a stockpot, bring the water, vinegar and salt to a boil; boil for 10 minutes. Pack cucumbers into hot quart jars within 1/2 in. of top. Place one dill head, two garlic cloves and two peppers in each jar.
2. Carefully ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 9 quarts.
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