4 pounds of pickling cucumbers
6 teaspoons salt
2 cups vinegar
2 cups water
3 tablespoons dill seed or 9 heads of fresh or dried dill weed
18 whole black peppercorns and/or three small dried red peppers
- For whole cucumbers, small size, up to 4 inches long are preferred. Larger sizes may be packed whole provided they are processed for a longer time.
- Wash cucumbers thoroughly. Cut off blossom end of each cucumber.
- Usually with the larger cucumbers it is better to slice, quarter, or halve lengthwise before pickling.
- Combine vinegar and water and heat to a simmer.
- Pack cucumbers into clean hot jars. For each quart jar, add 1 tablespoon or 3 heads of dill, 6 whole black peppers and 2 teaspoons of salt.
- Fill with vinegar/water solution leaving ½ inch headspace. Wipe rim of each jar with a damp cloth.
- Place lid on each jar. Screw on ring, finger tight.
- Place jars in simmering water, ensuring that there is at least one inch of water covering the jars.
- Process in simmering water for 15 minutes. After 15 minutes, carefully remove jars from water bath making sure not to tip the jars.
- Do not disturb the jars for 24 hours. After 24 hours, test for seal and store in cool dry place. Jars that do not seal can be refrigerated.
Pickles are best after about two weeks.
Note: if a more tart pickle is desired, use 3 cups vinegar and 1 cup water.
Recipe Courtesy Karen Coffee