My husband thinks these are the best, and after making up two lots, I hope I haven’t lost my touch. (It has been a while)
- 8 lbs. pickling cucumbers
- 12 heads of fresh dill (home grown is the best)
- cloves of garlic, (2-3 per jar, depending on your taste)
- pinch of salt for each jar
- 1 tsp. pickling spice (pickles stay crisper)
- pinch of red pepper flakes
For every 12 jars make this :
- 8 cups pickling vinegar
- 8 cups water
With a “mushroom” brush, brush the cucumbers in cold water to remove all sand and debris. Slice each one in half lengthwise.
Put the pickling solution in a large pot and bring to a gentle boil while you get prepared.
Wash your jars in hot, soapy water and rinse well. Place on a cookie sheet and put in the oven at 325 degrees while you assemble all the required ingredients.
Put the snap lids in saucepan with water and bring to a boil then turn off the heat. Leave them in the pan.
Remove the clean and sterlized jars to a working surface and add:
2-3 garlic cloves,
pinch salt (this is considerably less than most recipes)
1 tsp. pickling spice
red pepper flakes.
Fill the jars with your cucumber spears and add enough boiling water/vinegar to cover the pickles and place snap lid on top of each jar. Add the screw lid on each one and place in a canning pot filled with enough water to be about 3/4 up the sides of the jars. Bring to a boil and boil for 15 minutes. Remove from the saucepan and place remaining jars in and repeat. Cool completely and mark the date of pickling.
Let stand for 3 weeks before opening a jar and then keep in the refrigerator.