We prefer the smaller, hand size pickles for these. Whole cucumbers do not get as soggy as cut and a lot can be stuffed into the jars.
Ingredients
- 1/2 bushel small pickling cucumbers around 24 pounds
- 30 dill tops or more if you like dilly
- 2 garlic bulbs more if you like garlicy pickles
- 8 c Water
- 8 c vinegar 5% acidity
- 1 c pickling/canning salt
- Jalepeno to taste optional
- pickle crisp optional
Servings: quarts
Instructions
- Soak cucumbers for a few hours in iced water if desired.
- Sterilize jars and clean lids.
- Cut ends off of cucumber and slice if desired.
- Bring salt, water and vinegar to a boil.
- If using, add pickle crisp, then 2-3 dill, and a few cloves of garlic in jar.
- Pack cucumbers (along with jalapeno if using) in jar.
- Pour brine over cucumbers up to 1/2 inch to top of jar. (I usually go between the bottom and middle line on the top of the jar)
- Gently remove air bubbles, wipe top and seal.
- Place jars in simmering water bath, bring to a boil, boil for 10 minutes.
- Open water bath lid away from you, being careful not to get a steam burn before removing jars to cool.
- Leave in draft free space and check seal the next day.
- Label and store in cool dry place.
Recipe Notes
Depending on the size of cumbers and how they are packed, this batch will make different amounts each time. Â
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