I canned 10 pounds of cucumbers with this recipe and had a little brine left over. I came out with 6 quarts and 5 pints of spears. the taste is fabulous, but the waste is a shame. Can I refrigerate and use the rest of the brine in a day or two?

Hi Lynn,

Different size cucumbers will have varying amounts of waste so your results may vary. You can refrigerate the remaining brine - just bring it to a boil for 3 minutes and allow to cool before reusing.

-- CM

This is an excellent recipe. I do add 1/4 tsp. Pickle Crisp to each jar and they are loved by all!

"pickle crisp" -- Is this the same thing as alum? When I used to can green beans, I added this to keep them crisp. Is something like this needed, or will the cukes stay crisp without it?

I use the dishwasher instead of a water bath. I was told by a friend years ago to put the jars in the dishwasher and run as usual on hot. I have not had but 2 jars that have not sealed in 8 years. I also use alum. It is the same as pickling crisp.

Turned out great. Used serrano peppers due to availability. Also added the Pickle Crisp. Had to order that on line. None of the stores had it. Going to make more pickles. The first batch was exactly what I was hoping for.

Excellent recipe. I used 2 Habanero peppers per jar and they came out great. Great zip to em. I didn't use any 'pickle-crisp' and the texture is good, not mushy at all.

Here's hoping the season lasts long enough for more cukes!

Instead of pickle crisp, try adding two grape leaves (per quart). Even wild grape vines will work!

Can I add pickling spice in addition to above ingredients?

I use this recipe/technique every year and have great results. The year I cut the cukes into spears before packing they were mushy- - so now I just leave them whole. And yes, I also add pickling spices. They make beautiful gifts too!

I have used this recipe for years and I love it! The only addition I have is laying a grape leaf over the pickles before you add the lid. Not sure what this does but the pickles are crisp and delicious every time. Have any thoughts on what the leaf might do? We have thought it is to keep the dill from spoiling the seal?

The grape leaves are to make the pickles crisp. They release a tannin.

Do you have to use the vinegar? My mom used a recipe very similar but with no vinegar.

If you are canning-do not leave off the vinegar in a recipe. Its important for water bath canning.

I have just used this recipe and pickled 15 pints. Now for the 3 week wait for them to mellow. I can't wait to see how they taste!

I have made 20 1L jars using this recipe and my only change was to use pickling vinegar not white vinegar, this gave a stronger flavor

I have been using a recipe similar to this for years, everyone loves my pickles. I use a scant bit of alum to each jar and don't process in the water bath. I make sure the jars are hot (I keep them on a rack over simmering water), add the boiling brine and let them seal. Never a mushy pickle and I still have some left from last year, good as the day I canned them.

I don't have sprig dill, is there something else I can use?

You can buy dill sprigs at Harris Teeter or Food Lion. Might even find them at Walmart. I grew my own dill this year.

I have a question about the alum. How much do you use per jar? I tried making pickled hot peppers last year with alum & they still turned to mush. Taste great but mush. Can you put TOO much alum in?

My University Extension advises against the use of alum. I used to use it years ago. Here's what the USDA says about using alum in pickling:

Firming agents

Alum may be safely used to firm fermented pickles. However, it is unnecessary and is not included in the recipes in this publication. Alum does not improve the firmness of quick-process pickles.

Great recipe, I add one grape leaf, it is a natural substitute for the alum or pickle crisp.

How much pickling spice did everyone use?

I replaced the dill with cilantro from my garden that had flowered. Wonderful. Please a few slices of fresh jalapeno and extra garlic. 10 minutes in a hot water bath, not boiled, too ensure crispness. Yum.

This recipe reminds me of Clausen pickles that I buy in the store. Very good. Definitely will be my "go to recipe" this coming summer.