This is one of my favorite pickle recipes. As with any canning, please insure your jars and lids are well sanitized before you start.
Brine
1 quart white vinegar
3 quarts water
1 cup of pickling salt
Bring to boil and stir until all salt is dissolved
Place cucumbers in quart jars (I use wide mouth jars because they are easier to pack)
To each jar, add the following:
1/8 tsp alum
1/8 tsp crushed red pepper
1/8 tsp minced garlic
1 tsp dill seed
**I like my pickles spicier, so I double the amounts above**
Pour liquid in jars, leaving 1" head space, place lids on jars and water bath for 5 to 10 minutes.
Note: I have found that soaking the cucumbers in ice water for at least two hours before pickling helps the pickles to be more crunchy and not mushy.
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