WebInstructions. Wash cucumbers and remove the stem with a thin slice at the end. Cut in halves. 20 4-5" pickling cucumbers. Put half of the dill, 2 cloves of garlic, and half of the …
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WebInstructions. Get your water bath canner (or large pot) boiling. Sanitize your jars, lids and anything that will touch the pickles. Wash and dry your cucumbers thoroughly. Cut off …
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WebIt’s hard to beat a good, old-fashioned, deli-style pickle. Pickling can be an “uncanny” way to revisit memories and also stretch your dollar by preserving a summer harvest. These …
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WebSlice the cucumber into your desired form—spears, slices, or leave whole. In a large saucepan, combine the sugar, pickling salt, vinegar, water, and pickling spice. Bring …
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WebInstructions. Prepare home canning jars and lids according to manufacturer’s directions. For each quart of pickles, bring 1 cup water and 1 cup vinegar to the boil. Meanwhile, in …
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WebPack each quart glass jar with several white onion slices and 2 heads of dill. If using a gallon container add half an onion sliced and 8 heads of dill. Make the brine by …
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WebPour the lukewarm brine into jars and cover the cucumbers completely, fill within ½" of the jar rim. Use a clean funnel and ladle it into the jars. Let jars rest on the counter …
WebMix the untreated water with the Kosher salt in a bowl. Stir until the salt is completely dissolved, add the vinegar and stir. Pour the salt water mixture (brine) over the …
Web1 Prepare the cucumbers, garlic, and dill. Cut the ends off the cucumbers and cut them into spears lengthwise (I typically get 6 spears per cucumber). For garlicky pickles, mince …
WebDirections. Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape. Crisp cucumbers by storing in the …
WebAdd to Shopping List. 9 to 10 pounds cucumbers (35 to 40 fresh small to medium pickling cucumbers, NOT WAXED) 1 gallon water (cold) 1 cup cider vinegar. 2 tablespoons …
WebAdd remaining dill then pickles, ending up with a single pickle as described in the hints. Fill jar with brine, being sure to cover the final pickle completely. Lightly place the cover on …
WebPreparation: Wash the cucumbers well and cut off both ends—just barely nip them—about ¼ inch, but this is important. Stir the water, vinegar, and salt together until the salt is …
WebLet the Fermentation Begin. Place a fermenting lid on top of the crock and let it sit at room temperature for 2-3 days, preferably 3, in a cool, dark place. This starts the fermentation …
Web3.) Crush the hard spices in mortar & pestle (or ziploc with rolling pin) 3.) To make brine, place the salt, potassium chloride, and all hard spices in a pot with four cups water …
WebStep 1. Combine the salt and 1 cup boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool the mixture, then all the remaining ingredients.