Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Mixed pickling spices
3 c White distilled vinegar
3 c Water (if the tap water in
-your home is hard or high
-in mineral content, use
-bottled water to avoid
-getting shriveled
-or dark pickles)
6 tb Sugar
6 tb Pickling or coarse
-(kosher) salt
10 4-inch-long pickling
-cucumbers
4 Fresh or dried dill seed
-heads
4 Cloves garlic
4 Small dried red chili
-peppers
1. In small piece of double-thick cheesecloth, tie
pickling spices to form a small bag. In
stainless-steel 3-quart saucepan, heat spice bag,
vinegar, water, sugar, and salt to boiling. Reduce
heat to low, cover, and simmer vinegar mixture, or
brine, 15 minutes.
2. Meanwhile, prepare 2 wide-mouth 1-quart canning
jars and caps for processing. Halve cucumbers
lengthwise. Pack lightly into hot jars; place 2 dill
seed heads, 2 cloves garlic, and 2 red peppers into
each jar.
3. Discard spice bag from brine. Ladle simmering brine
over cucumbers, leaving 1/2 inch space at the top of
jar. Keep brine simmering while filling both jars.
Place small knife or metal spatula between cu- cumbers
and inside of jar. Move knife around jar to release
any air bubbles that may exist. Sea] jars with caps.
4. Place jars on rack in 12-quart canner filled with
boiling water (water should cover top of jars by an
inch); cover canner and process jars 15 minutes. Cool
jars; label and store in cool, dark place at least 2
months before serving. Store opened jar of pickles in
the refrigerator.
