Saltless Dill Pickles
|Coriander seeds||1 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Yellow onion||1⁄4 Small, sliced|
|Carrot||1 Small, peeled and thinly sliced|
|Dill sprigs||12 Large (Fresh)|
|Kirby cucumbers||8 Small, ends trimmed|
|Water||3 Cup (48 tbs)|
|Cider vinegar||2 Cup (32 tbs)|
1 Divide the corianderseeds, turmeric, onion, carrot, and dill equally between 2 clean 1-quart canningjars, then add 4 cucumbers to each.
2 Meanwhile, in a medium-size enameled or stainless steel saucepan, bring the water and vinegar to a boil over high heat.
Pour half of the hot liquid into each jar, leaving 1/2 inch of head space between the liquid and jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 10 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place for 1 month before eating.
Will keep for up to 4 months.