Things You'll Need:
- 2 dozen baby cucumbers
- 7 cups of vinegar
- 7 cups of water
- 7/8 cup pickling salt
- 1 quart glass Mason jars (as many as you need for the pickles)
- Several dill sprigs (fresh dill is best)
- A clove of garlic per Mason jar
- 1 teaspoon dill seeds per jar
- 1 teaspoon mustard seeds per jar
- 7-10 whole black peppercorns per jar
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Step 1
As soon as possible after getting them, you must place the cucumbers in a large bowl filled with cold water and ice. The cukes don't have to be submerged - but they all should be in the water as much as possible.
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Step 2
Pour the vinegar, water, and pickling salt together into an appropriately sized pot, and bring them to a boil as you prepare the jars.
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Step 3
Add garlic, peppercorns, dill seeds (and/or dill sprigs - one per jar), mustard seeds, and cucumbers into the Mason jars.
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Step 4
Pour the boiling solution of vinegar, salt, and water into the individual jars. Fill the jar with the liquid, covering the cucumbers if possible, but not overflowing the jar.
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Step 5
As quickly as possible, cover the jar and invert it on a hard, flat surface.
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Step 6
Keep the jars upside-down for about an hour or until they are quite cool. After this, you may store them in a dry, room-temperature area, until they are opened - refrigerate after opening.
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Step 7
Enjoy!
:)
Comments
SarahElizabeth said
on 9/16/2009 Thanks for sharing!
jasonctestsep01 said
on 9/3/2009 Yumm-o!
microfan said
on 8/31/2009 tried this recipe - yummy crispy pickles!!
very easy to follow- thanks!!