Clausen Pickles
Note: If more tart pickles are desired, use 3 cups vinegar and 1 cup water, all total.
Before you begin:
Wash the 3 quart jars, lids and screw bands with hot soapy water. This may also be done by running the canning equipment through a dishwasher cycle. Keep the jars hot until ready to use.
Fill a large, tall pot with water. (The pot should be taller than the jars you're going to use.) A graniteware lobster pot is ideal. Drop a rack onto the bottom to prevent the jars from coming in contact with the pot. Bring the water to a boil, covered.
It's a good idea to use a candy or meat thermometer that you can clip to the side of the pot to determine when the water reaches a simmer -- not a boil - of 180 degrees to 190 degrees F (Put large burner on high until it reaches 170 then turn down to 4 to maintain 180.). Wash cucumbers well. Depending on size of cucumbers and personal choice, slice them or quarter or halve lengthwise.
MAKE THE PICKLES:
1. Combine vinegar and water in a non-aluminum pot. Bring to a simmer (set at 2.5 on medium burner after it reached 170.)
2. Meanwhile, pack cucumbers into clean hot quart jars. Into each jar, add 1 tablespoon or 3 heads of dill, 1 teaspoon mustard seed, 2 cloves garlic, 6 whole black peppers, 1 teaspoon sugar and 2 teaspoons salt.
3. Fill with hot vinegar-water solution leaving a head space of exactly ?-inch from the top of the rim.
4. Affix lids and screw bands; hand-tighten without forcing.
5. Carefully lower jars into the simmering water bath. Affix thermometer, if using, to the side of the pot. Cover.
6. Leave jars in the hot water for 10 minutes, timing when the temperature reaches 180 degrees. If bubbles break the surface hard, the water is too hot and pickles will be mushy.
7. Remove jars from water. Set on a rack or towel to cool. Wait for the pops, a sign they're sealed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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