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Pickled Cucumbers anyone?

Are you one of those people who love to try things at least once or one of those people that come home from work exhausted and find that second wind and decide to start pickling cucumbers for the first time at 9pm?  Well thats me : ) 


I'll take you back one step and mention that I have an awesome organic veggie garden and so I had all these pickled cucumbers harvested and ready to go.  I didn't have time to find someone I knew who had a good home made pickled cucumber recipe so I ended up searching the internet for a recipe.  I followed a recipe by Sharon Howard found on All Recipes.com

"This recipe for Kosher style dills was given to me 25 years ago by a farmers wife who grew cucumbers and it has never let me down. The two things I have found critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours and ensuring the brine is at a full boil when poured over the dills."

Ingredients

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed

Directions


Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.


In a large pot over medium-high heat, combine the vinegar, water, and pickling salt.
Bring the brine to a rapid boil.

My canned jars that were sterilized and ready to go


In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.


Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.


Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
 
I have to patiently wait 8 weeks now before I can test my first batch!  ok, now I'm in need of a spicier home made pickling cucumber recipe.  Please send me your home made spicy pickled cucumber recipe  (addictedtofreebies@gmail.com) and also post a comment below and if I pick your recipe I'll mail you a surprise.
 
I have a lot of zucchinni and my project for the weekend is to make chocolate zuchinni bread.  Watch out for my posting on this : )

1 COMMENTS SO FAR:

Anonymous said:

Add a chunk of onion and a jalapeno to each jar in addition to the garlic and dill for spicy pickles. We've never had to wait 8 weeks? In fact, just found a jar we had missed that was canned last summer and I guess we've usually gone through them faster and haven't let them sit that long without eating before. Boy those pickles were spicy! I think the water is supposed to cover the jars when processing.

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