This is a small batch of pickles that you can make as your cucumbers become ripe. Grandma did not hot water bath them, but it is highly recommended that you do
Ingredients
- 1/2 c vinegar* 5% acidity
- 1 heaping Tbl Canning Salt
- 1/2 c Water
- 2 clove garlic to taste
- 1/4 t alum optional
- 1 (or more, to fill jar) pickling Cucumber
- 1 jalapeno pepper optional
Servings: quart jar
Instructions
- Soak cucumbers over night in mild salt water if desired
- Sterilize jars and clean lids.
- Put 2-3 dill, 2 cloves garlic and alum in jar.
- Add jalapeno pepper if using.
- Pack cucumbers (whole, spears or circles) in warm jar.
- Pour in boiling salt and vinegar brine to within 1/2 inch of top and seal.
- Ready in about a month.
- If jars do not seal, place in fridge to eat soon or reboil liquid and reseal.
- Let pickles sit overnight, check seal and then store in cool dry place.
Recipe Notes
Recommended! Process jars of pickles in hot water bath.
Place jars in bath, bring to a boil and then boil for 10 minutes before removing to cool.
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