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.
For gifts we like using the pretty shaped Weck jars from Germany (on the right side of the photo), which we have found at kitchen stores.
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.
Pots, lifters and complete canning kits are all available in the Splendid Items “shop” on this page.
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