Copyright © 2014 The FOURnet Information Network. All rights reserved.

4 lbs cucumbers
2 cloves of garlic for each jar (peeled)
1 or 2 fresh sprigs of dill for each jar
4 or 5 black peppercorns for each jar
1 small fresh hot red cayenne pepper for each jar (optional)
2 quarts of water
2 quarts of white vinegar
scant 1/2 c. canning salt

Soak freshly picked cucumbers in a tub of ice water overnight. (Do not use old cucumbers or the pickles will be rubbery). Wipe the pickles dry. Pack sterilized jars with several sprigs of dill, one clove of garlic at the top and bottom and the cucumbers.

Boil the 2 quarts water, 2 quarts vinegar and scant 1/2 cup salt for 5 minutes. Pour the boiling brine over the cucumbers and adjust 2 piece canning lids. Process in a boiling water bath for 10 minutes.

Wait for about 3 weeks before using to allow the pickles to mellow.

Share: Add review or comment

Page 1 of 2
 Rating: 4.8 / 5 - Reviews: 22   Sort by: 
Sep 6, 1:51 PM
Lauren (Vermont) says:
Jul 25, 8:41 AM
Jerry (Wisconsin) says:
Sep 7, 11:13 AM
Adam (United States) says:
Aug 31, 1:17 PM
Paddy (Pennsylvania) says:
Jul 23, 8:09 PM
Gail (Indiana) says:
Jul 23, 2:25 PM
Angel (Tennessee) says:
Jul 21, 3:55 PM
Jamie (North Carolina) says:
Jul 20, 6:26 PM
Sheila (North Carolina) says:
Jul 13, 11:07 PM
Maggie (Ohio) says:
Jun 27, 2:58 PM
Wendy (New York) says:
Sep 19, 3:39 PM
Mike (Minnesota) says:
Sep 10, 1:44 PM
Robert (Pennsylvania) says:
Aug 24, 1:46 PM
Mark (Ontario) says:
Aug 22, 6:51 PM
Dedra B (Maryland) says:
Aug 13, 12:45 PM
Pam (Pennsylvania) says:

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood