Fantastic recipe for those who may be a bit nervous about canning. I soaked in bucket w/ a ice container in the middle, topped with water and sat in fridge for about 4 hours. I just made 20 qts of whole & spears, and 14 qts of sliced. I stuffed the garlic, dill, peppers of choice, and mustard seed, added cukes, topped with the dill again & a grape leaf. Poured boiling vinegar/water/salt solution into jars, sealed with the lid & ring that had been preparing in hot (not boiling) water, and inverted onto a towel on the table. We did the process outside on the campstove burner, therefore left the jars outside all night upside down. In the morning, all jars had sealed and I couldn't stand it either, I only waited 2 days before sampling! OMG! My excuse was that I didn't want to store all those jars if they were going to be yucky-lol! They are wonderful, crisp, dilly, and so I hid the open jar in the back of the fridge to continue melding the flavors. Plus to hide from hubby, haha! Great recipe, I will share with many others.
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Fantastic recipe for those who may be a bit nervous about canning. I soaked in bucket w/ a ice...