Saturday, August 14, 2010


fresh cucumbers (how many? many pickles do you want to make?)
jalapeno peppers, one per jar
mustard seed, 1 teaspoon per jar
whole garlic cloves (peeled), 3 per jar
fresh dill sprigs, (one large sprig per jar) or 1 1/2 teaspoons dill seeds per jar

BRINE Ingredients (per batch)
2 quarts water
1/4 cup pickling salt (see note below)
2 cups white vinegar

NOTE: This recipe makes a pickle that is too salty for many people. Others love it. If you prefer a less salty flavor, reduce the salt to 3 tablespoons salt per batch of brine.

Note 2: If you run out of brine, do not attempt to make a partial batch, always use full recipe for brine.

1. Wash cucumbers (you may use any type cucumber, not just pickling cukes). Cut 1/16-inch slice off blossom end and discard. If using whole cucumbers, rather than sliced, and they have stems; leave 1/4-inch of stem attached.

2. Prepare jars and lids in boiling water. Allow to stand in boiling water at least 15 minutes.

3. In a LARGE pot, combine brine ingredients. Bring to a boil until all the salt is dissolved. Keep at a slow simmer until used.

4. In each sterilized jar place: one large sprig of dill weed or 1 1/2 teaspoons dill seeds, 1 medium jalapeno pepper (sliced length-way), 3 cloves garlic, 1 teaspoon mustard seed.

5. Fill jar with cucumbers (previously washed in cold water) and pour hot vinegar mix in jar to within 1 inch of top.

6. Seal jars and process in boiling water bath 15 minutes.

7. Store in cool area. Best if allowed to sit at least 2-3 weeks before eating.

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