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||Yield/Servings: 6 pints |
|3 lbs. pickling cucumber|
3 cloves garlic, halved
6 sprigs fresh dill
3 cups vinegar (5% acidity)
3 cups water
1 1/2 tbsps. salt substitute, unseasoned
|Evenly fill 6 sterilized pint-size canning jars with cucumbers (quarted lengthwise), garlic and dill; set aside. In medium saucepan, combine viegar, water and salt substitite; simmer 5 minutes. Fill jars to within 1/2-inch of top. Dry mouth of jars and cap tightly.|
Place jars on rack in large pot. Fill pot with water to 1 to 2 inches above jars. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Remove jars and cool.
Test for seals by checking that center of lids are depressed and profuce a dull, not hollow, sound when tapped.
|Submitted by: C Larsen USA |
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