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Ingredients:
- 4 pounds pickling cucumbers
- 2 tablespoons canning salt or kosher salt
- 2 1/2 quarts water
- 3 cups cider vinegar
- 3 cups water
- 2 tablespoons sugar
- 2 tablespoons canning salt or kosher salt
- 6 teaspoons dill seeds
- 3 teaspoons mustard seeds
- 6 bay leaves
- 18 to 24 black peppercorns
Preparation:
Drain cucumber slices.
Prepare jars. Fill a boiling water canner half-full with water; add jars and bring to a boil. Cover and reduce heat to low to keep jars hot.
In a nonreactive pot, combine the 3 cups vinegar and 3 cups water. Stir in 2 tablespoons sugar and 2 tablespoons of salt until dissolved. Bring to a boil. Into each of 6 pint jars, add 1 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 1 bay leaf, 3 or 4 peppercorns, and about 1 teaspoon of chopped garlic. Pack with cucumbers.
Add hot vinegar mixture to each jar, leaving 1/2-inch of headspace.
Wipe rims and threads of jars with a damp paper towel. Fit with lids and screw on jar rings tightly. Put the jars in a rack and lower into the hot water. If necessary, add more boiling of near-boiling water so the water level is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes. Remove to a rack to cool completely. Check for seals about 24 hours later. Store in a cool dark place for a few weeks before using.
Makes 6 pints.
More Pickles
Squash Pickles
Pickled Okra
Dilled Green Beans
Green Tomato Pickles
Green Tomato Chutney
Green Tomato Relish
Pickles and Preserves
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