Recipe By : bjs
Serving Size : 8 Preparation Time :0:00
Categories : Canning Pickles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Vinegar
12 Cucumbers -- up to 14, sliced
1 qt Water
1/2 c Canning salt or table salt
1 Dill sprig
3 cl Garlic
1 ds Mustard seed
Very simple recipe. Mix salt, vinegar, and water together. I nuke
mine for about 20 minutes in the microwave (making sure to stir the
salt in) while I'm cutting slices. Put a sprig of dill and a couple
of garlic cloves in along with a shake of mustard seed or whatever
type of spices you perfer in your clean, water bathed jar. If packed
tight makes enough juice for about 8 pints. Water bath for about
10 minutes.
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NOTES : You can also use this same method and refrigerate the pickles instead of
water bath. They're good for about 2 months. They are also crisper. This is an
approved Ball method and measurements for refridgerated pickles.
