Vi's Garlic Dill Pickles by Trisha Yearwood
- Wash, rinse, and sterilizle six 1-quart canning jars. Place a sprig of dill and a clove of garlic in the bottom of each jar. Pack the cucumbers into the jars and place a large sprig of dill on top of each.
- In a saucepan, combine 1 1/2 quarts water, the vinegar, sugar, and salt. Bring to a boil; remove from the heat. Pour the vinegar mixture over the cucumbers, leaving a 1/2-inch headspace. Wipe the top of the jars; close with canning lids and rings, hand tightening each.
- Seal the jars by processing in a hot-water bath for 15 minutes.
From the Test Kitchen
Hot-Water Bath Method for Sealing Canning Jars
Place a wire rack with handles in the bottom of a large, deep pot with a lid. The rack will keep the jars off the bottom of the pot, and the handles make it easier to add and remove the jars. Fill the pot half full of water and bring to a boil. Lower the jars slowly and carefully into the water. Add additional boiling water, if necessary, to cover the jars by 1 inch. Cover the pot and boil the jars for 15 minutes after the water has returned to a boil. Carefully remove the jars from the water and set aside to cool. The jar lids will pop and invert as they seal.
When the jars are cool, remove the rings if the pickles are to be stored before use. The rings may rust during lengthy storage, making them difficult to remove. When the rings are removed, the jars should be wiped clean and handled in such a way as not to disturb the sealed lid. Lift by the sides or the glass rim only.
Nutrition Facts (Vi's Garlic Dill Pickles by Trisha Yearwood)
- Per serving:
- 14 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 473 mg sodium,
- 3 g carb.,
- 0 g fiber,
- 2 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet