WebAdd more vegetables. Keto vegetables like celery and red onion both add a nice “crunch” to this salad, so when mixing and matching, you’ll want to use other …
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2 Place 1/2 tablespoon each dill seed and dill weed, and 1/4 teaspoon minced garlic in each of 6 hot sterilized wide-mouth, pint canning jars. 3 Mix remaining ingredients in large saucepan. Bring to boil, stirring to dissolve salt. 4 Meanwhile, firmly pack cucumber wedges vertically into jars.
Bring to a boil. Place 2 dill sprigs and 1 tsp. mustard seeds in each hot jar. Pack jars tightly with cucumber spears. Cover spears with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 10 minutes. Remove jars from water, and let stand, undisturbed, at room temperature 24 hours.
Start with placing the Dill leaves at the bottom of each jar. Cut all the veggies (except cucumbers) into slices. Add couple of slices inside each jar on top of the dill leaves. Start with adding few Cucumbers into each Mason Jar. Make sure, the cucumbers are placed well, do you can fill as many as you possibly can.
Fill a jar with the brine so that the liquid is covering the onion, dill and garlic on top. Remove a lid from the fry pan, wet your finger (with the brine in the jar or a separate nearby bowl of water) and trace around the rim of the glass canning jar.