Pickles, Large Batch
Servings
18-20quarts
Servings
18-20quarts
Ingredients
Instructions
  1. Soak cucumbers for a few hours in iced water if desired.
  2. Sterilize jars and clean lids.
  3. Cut ends off of cucumber and slice if desired.
  4. Bring salt, water and vinegar to a boil.
  5. If using, add pickle crisp, then 2-3 dill, and a few cloves of garlic in jar.
  6. Pack cucumbers (along with jalapeno if using) in jar.
  7. 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)
  8. Gently remove air bubbles, wipe top and seal.
  9. Place jars in simmering water bath, bring to a boil, boil for 10 minutes.
  10. Open water bath lid away from you, being careful not to get a steam burn before removing jars to cool.
  11. Leave in draft free space and check seal the next day.
  12. 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.