Kosher Dill Pickles #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

As August moves along, I'm normally occupied in the kitchen canning up whatever I can! At whatever point there is an abundance in the nursery I attempt to save with the goal that I can appreciate it through the fall and winter. I especially love making pickles, significantly more so in the event that they are dill pickles! These fit dill pickles are flavorful, vinegary, slightly salty (not all that much), and easy to make.

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This is likewise an extraordinary season to load up on canning containers with this 12 pack of Ball® Wide Mouth Pint Jars! I will in general utilize these the most and they are certainly the most flexible in the kitchen. I never appear to have enough!

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Also try our recipe Cucumber Tea Sandwiches with Lemony Dill #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Ingredients

• 2 1/2 pounds 3-4 inch pickling cucumbers
• 2 1/2 cups water
• 2 cups white vinegar
• 1/4 cup sugar
• 1/4 cup Ball® Salt for Pickling and Preserving
• 4 cloves garlic
• 4 small bay leaves
• 12 dill sprigs
• 2 tsp yellow mustard seeds
• 4 small hot peppers optional
• Ball® Pickle Crisp optional

Instructions

1. Prepare your boiling water canner. Heat 4 pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.
2. Wash them well and trim the ends off so they measure to be about 3 inches long, then cut them lengthwise into quarters.
3. Combine the water, vinegar, sugar, and salt in a small stainless saucepan. Bring to a boil over medium heat, then lower the heat to simmer.
4. Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then place 1 garlic clove, 3 dill sprigs, ½ tsp mustard seed, 1 bay leaf, 1 hot pepper (if using), and Ball® Pickle Crisp (if desired) into the hot jar.
5. Pack the cucumber spears into jar, leaving a 1/2 inch headspace (this headspace tool is perfect for this). Trim any cucumbers that may be a bit too tall.
6. Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
7. Once the water is boiling, process the jars for 15 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes. Remove the jars and let them cool undisturbed on a towel or wooden cutting board for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

Read more our recipe Vegan Queso Blanco #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

Source : bit.ly/2xrYSQ0