15 cucumbers
4 qt water
4 qt apple cider vinegar (5% acetic acid)
1 cup sugar
4 tbsp. dill
2 lg clove garlic
2 onions
1 cup Kosher salt
2 tbsp. peppercorns
3 tbsp. mustard seed
4 qt water
4 qt apple cider vinegar (5% acetic acid)
1 cup sugar
4 tbsp. dill
2 lg clove garlic
2 onions
1 cup Kosher salt
2 tbsp. peppercorns
3 tbsp. mustard seed
3 tbsp. pickling spice
3 cayenne peppers (optional)
Wash and quarter or slice cucumbers as desired or you can leave them whole. Slice onion and peel garlic, and dill weed and place in container add Cayenne here too. Tightly pack pickles into container. Pour vinegar and water into sauce pan with sugar, salt, peppercorns and mustard seed. Bring to just barely a boil. Pour over cucumbers to cover. Place the lid on the container. Put jars in water bath. The pickles will be ready to eat in 10 days but the longer they sit the more dill flavor they will have.
Wash and quarter or slice cucumbers as desired or you can leave them whole. Slice onion and peel garlic, and dill weed and place in container add Cayenne here too. Tightly pack pickles into container. Pour vinegar and water into sauce pan with sugar, salt, peppercorns and mustard seed. Bring to just barely a boil. Pour over cucumbers to cover. Place the lid on the container. Put jars in water bath. The pickles will be ready to eat in 10 days but the longer they sit the more dill flavor they will have.
Enjoy Pictures to follow
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