I use this recipe from Stocking Up:
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.
| Pounds lost: 4.0