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Prep Time: 30 Minutes Cook Time: 60480 Minutes |
Ready In: 60510 Minutes Servings: 3 |
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This recipe is per quart; make as many quarts as you like. These are excellent, and very easy to make. The hardest part about making pickles is scrubbing the cucumbers, and I'm not kidding. I prefer fairly small pickling cucumbers, and pay a premium to get them. Dump them in a sink, cover with cold water, then start fishing them out and scrubbing them THOROUGHLY with a soft brush. Get every bit of grit and dried-out cucumber blossom off of them, or they will not taste so good. When you have scrubbed every last blessed cucumber, rinse them again. Now you are ready to start - or maybe two-thirds done. Ingredients:
2 tablespoons kosher salt |
1 tablespoon mixed pickling spices |
1 clove garlic (optional) |
1 quart fresh small pickling cucumber |
1 -2 head of fresh green dill seed |
filtered water, at room temperature |
Directions:
1. Put the quart jar (s) in a large pot, cover and bring to a boil.
2. Boil them for 10 minutes.
3. Remove and empty them.
4. Put the salt, spices and garlic in the bottom of a sterilized quart jar.
5. The amount listed is for one jar.
6. Add a little water to dissolve the salt.
7. Pack- I say PACK!
8. -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
9. Leave a little headroom.
10. Fill up with water, leaving 1 headroom at the top.
11. Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
12. Use sterilized lids and rings to cap.
13. (Boil both for 5 minutes.).
14. Place on newspaper in case they leak while fermenting.
15. Store in a cool dark spot- a basement is ideal.
16. I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.
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