3 qts. Water
1 qt. vinegar
1 cup canning salt
Pickling cukes, as fresh as you can find
Preparation:
Pickling cukes – wash thoroughly. Pack in jars, as full as possible (John used quart jars, I used mostly pint jars). Add 1 yellow hot pepper. (I couldn’t find small enough peppers, so I used slices of jalapeno peppers), 3 cloves garlic and as much fresh dill as possible.
Brine – mix water, vinegar and pickling salt in a large pot and bring to a boil. (we found this to be enough brine for about 10 pounds of pickling cucumbers. We bought mostly small pickles, which we pickled whole. We also bought a few large pickles, which we sliced before pickling.)
Pour hot brine over jars of cukes, etc.. Fill as close to the top as you can and seal.
Store proWe sealed or processed our packed jars in a boiling water bath for 15 minutes, with at least 2 inches of water above the top of the jars.
Store processed jars in a cool, dark place.
Pickles should be ready to eat in 14 days.
