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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 1 |
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Ingredients:
enough for 7 quarts |
8 cups water |
4 cups pickling vinegar |
8 tbs pickling salt |
8 tbs sugar |
lotsa garlic (cloves quartered) |
whole allspice |
fresh dill |
10lbs pickling cucumber (farmers market is best, make sure they are firm and varying in size) |
Directions:
1. 1. scrub cucumbers ( I put mine in a cooler filled with water, and I used a bottle bush attached to my drill, saved about 3 hours) soak overnight in ice water
2. 2. cut dill weed ( 1 1/2 lengths) Peel and quarter garlic
3. 3. sterilize 1 qt jars (I use Bernardin jars with snap lids)
4. 4. bring water, vinegar, salt, and sugar to a slow rolling boil(this is the brine)
5. 5. take a four finger pinch of dill weed (enough to cover the bottom of the jar) 5-6 pieces of garlic, 4-5 whole allspice and put all into each jar.
6. 6. pack the cukes into the jars (best when the jars are still hot) using different sizes to fill the gaps ( do not pack tight, but rather pack them snug)
7. 7. put the snap lids on ( I soak them in warm water to soften the rubber seal) and hand tighten
8. 8. place the jars into a boiling water bath and process for 15min (start the timer when the water bath starts to boil again)
9. 9. let jars cool and make sure the snap lids have sealed ( they snap down when sealed) if the seal did not work on a jar...put them in the fridge...and eat them when ever you want.
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