This was my first attempt at making pickles. I found this recipe on the internet, and have adjusted it slightly. The site says that these pickles won three awards at the Stanislaus County Fair in California. And the source it sites is “Blue Ribbon Pickles and Preserves” by Maria Polushkin Robbins. I let them sit for one week before tasting. They are SO yummy! This was a really fun experience and the only thing more fun than making them, is eating them!
Ingredients:
1 small hot red pepper per jar
1 cluster fresh dill per jar (I used dill heads)
2 garlic cloves per jar, cut in half lengthwise
Pinch of red pepper flakes
Pinch of red pepper flakes
4 lbs medium-size canning cucumbers (approximate on the weight. I used 14 medium sized cucumbers)
2 ½ cups white vinegar
3 ½ cups water
6 tbsp. canning/pickling salt
1 tsp. dill seed
1 tsp. mustard seed
Directions:
Wash the cucumbers and place in a large pot with cold water & ice cubes. Allow to sit for at least 2 hours, and not more than 8. I’ve read that doing this will preserve the crispness of the pickles.
Sterilize wide mouth pint jars. Put 1 hot red pepper, 1 cluster fresh dill, pinch of red pepper flakes, and 2 garlic cloves on the bottom of each sterilized jar.
Cut the ends off the cucumbers and slice lengthwise in fourths or sixths, depending upon the diameter of the cucumber. Pack the cucumbers into the sterilized jars.
In a saucepan, combine vinegar, water, salt, dill seed, and mustard seed. Bring to a boil and pour over cucumbers, leaving 1/2-inch headroom.
Seal and process in a boiling water bath for 10 minutes.
Yield: About 5 pints
