Saltless Dill Pickles

1 tsp corriander seeds
12 large sprigs of fresh dill
1 tsp ground tumeric
8 small Kirby cucumbers ends cut off
1/4 small yellow onion, sliced
1 small carrot peeled and thinly sliced (24 slices)
3 cups water
2 cups cider vinegar

Method:
Divide the corriander seeds, tumeric, onion, carrot and dill equally between two 1-quart size Mason pickle jars. Put 4 cucumbers in each jar.

In a medium-sized stainless steel or enamel saucepan over high heat bring the water and vinegar to a boil. Pour half the liquid into each jar leaving 1/2 inch of space between the liquid and the jar top. Cover with lids and rims and place in a large pot of boiling water and bring the water back up to a rolling boil. Boil for 10 mins. Remove from the bath and let cool.
The next day check the lids. Label and store in a cool dry place for one month before eating. Will keep for up to 4 months

Sent to RecipeDude.com by Betty Turnbull