3 qts. Water
1 qt. vinegar
1 cup canning salt
Pickling cukes, as fresh as you can find
Preparation:Pickling cukes – wash thoroughly. Pack in jars, as full as possible (John used quart jars, I used mostly pint jars). Add 1 yellow hot pepper. (I couldn’t find small enough peppers, so I used slices of jalapeno peppers), 3 cloves garlic and as much fresh dill as possible.
Brine – mix water, vinegar and pickling salt in a large pot and bring to a boil. (we found this to be enough brine for about 10 pounds of pickling cucumbers. We bought mostly small pickles, which we pickled whole — prick whole cucumbers with a fork before packing into jars. We also bought a few large pickles, which we sliced before pickling.)
In addition to uncle John’s version, due to a love of tarragon, I wanted to try a French, cornichon style of pickles.
Other critical equipment to have on hand includes a large straight sided pot for sterilizing empty jars and processing filled jars in a boiling water bath. A “lifter” will allow you to safely remove and place jars in the hot water bath.