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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 12 |
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I like this recipe, not only because the pickles are delicious, because the ingredient amounts are accurate and you don't end up with a lot of leftover cucumbers or brine. Also, I always found it difficult to buy 2 quarts of cucumbers. They're sold by the pound-you get the picture. Don't overpack the cumcumbers in the jars. You want to leave room for the brine to circulate. I put the red peppers on the outside so that you can see them. Very festive. They're a little piquant but what is life for anyway. Ingredients:
11 cups filtered water |
5 cups white vinegar |
1 cup pickling salt |
12 lbs pickling cucumbers, 5 inches in length best |
9 heads fresh green dill |
18 cloves garlic |
18 small dried hot chili peppers |
Directions:
1. Scrub the cucumbers well and soak in cold water overnight or for several (4-5) hours.
2. Slice cucumbers lengthwise into quarters.
3. Sterilize 9 quart jars, rings, and caps.
4. Bring water, vinegar, and salt to a boil.
5. Boil 10 minutes.
6. Pack cucumbers into jars within 1/2 of top.
7. Place 2 cloves of garlic, 1 dill head, and 2 red peppers into each jar.
8. Cover with boiling brine and seal.
9. Process for 10 minutes.
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