Ingredients
- 12 canner filled with
- 6 garlic (cloves)
- 4 long pickling cucumbers
- 4 chili (dried red)
- 2 wide mouth
- 2 dill seed heads
- 2 peppers (red into)
- 1/2 space at the top
- 3 quart saucepan
- 3 c distilled vinegar (white)
- 3 c water
- 1 quart canning
- 6 tb sugar
- 6 tb pickling
- 2 tb mixed pickling spices
boiling water (water should cover top of jars by an inch); cover canner and process jars 15 minutes. Cool jars; label and store in cool, dark place at least 2 months before serving. Store opened jar of pickles in the refrigerator. Nutrition information per pickle half-protein gram; fat: 1 grain; carbohydrate: 1 gram; fiber. @58 gram; sodium: 741 milligrams; cholesterol: 0; calories: 5. Country Living/May/94 Scanned & fixed by DP & GG
