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Salt-Free Dills With Horseradish (Canning)
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 40 min
- Yield
- 4.00 pints
Categories
- preserved vegetables
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegan
Allergens
- Possible Mustard — check ingredient labels
Servings & Nutrition
Original recipe serves 16. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Salt-Free Dills With Horseradish (Canning) brings together 12 -16 small pickling cucumbers (about 3 lb.), 3 inches by 1-inch piece fresh horseradish, 20 fluid ounces white vinegar in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 12 -16 small pickling cucumbers (about 3 lb.)
- 3 inches by 1-inch piece fresh horseradish
- 20 fluid ounces white vinegar
- 16 fluid ounces water
- 4 fresh grape leaves, washed
- 4 garlic cloves
- 4 heads fresh dill (or 4 tsp. dill seeds)
- 2 teaspoons mustard seeds
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Instructions
Cut a thin slice from the blossom end of each cucumber. Cut horseradish into 4 lengthwise pieces and reserve.
Combine vinegar and water in a saucepan and bring to a boil over high heat.
Place 1 piece horseradish, 1 grape leaf, i garlic clove, 1 head dill, and 1/2 teaspoons mustard seed in each clean jar. Pack cucumbers in jars.
Pour boiling vinegar mixture over cucumbers, leaving 1/2-inch headspace. Process in a boiling water bath 10 minutes for pints, 15 minutes for quarts.
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