The amounts here are for about 6 pounds of cucumbers.
Wash the cucumbers and scrub with a vegetable brush. Slice the unpeeled cucumbers into 1/8 to 1/4 inch slices. Discard the ends.
Place the cucumbers in a large bowl and mix in 1/3 cup of pickling salt (the coarse stuff, sometimes called kosher salt). Cover with crushed ice or ice cubes and let stand for 3 hours. Drain thoroughly.
Put in each prepared pint jar: 1 teaspoon whole mustard seed, 1 whole peeled garlic clove and 1 head of fresh dill (or 1/2 tablespoon dill seed). Pack the cucumber slices in there tightly.
Combine 6 cups vinegar, 3/4 cup salt, and 9 cups water. Tie up 2 tablespoons of whole mixed pickling spice in some cheesecloth and put this in the vinegar mixture. Bring to a boil.
Pour the hot vinegar mixture into the jars, get all the bubbles out, wipe the rims, put the lids on and process in a boiling water bath for 5 mintes at sea level. Add a minute for every thousand feet above sea level.
These come out nice and crisp. I think the trick is the ice cube and salt thing.
I use Mrs.Wages too. I tried a home recipe, it just didn't taste right??? I soak my cucumbers in picklng salt & cold water for 12 hours. Rinse well and trim the ends. That seems to help them stay crisp.
Fitness Minutes: (7,896) Posts: 762 7/13/09 6:34 P
I just bought that myself this weekend. I got it at AGWAY. They had a lot of other flavors too; sweet, bread & butter, etc. I was hoping to find Garlic Dill, but I didn't see that. Personally, I don't care for Kosher/Dill Pickles, but this seemed to be the only choice that came close.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.