I loosely use a pickle canning recipe (3 cups vinegar, 3 cups water, 1 cup pickling salt, dill weed and garlic for the top of the jars) and for one quart jar of pickles, I usually boil together 1 1/4 cups filtered water, 1 1/4 cups vinegar, 1/4 cup canning salt, one peeled clove of garlic, a few peppercorns, granulated onion, and dill weed and sometimes a jalapeno that I've sliced but not all the way through so some of the heat can come out but not too much. While it is coming to a boil, I cut up the cucumbers (sometimes I use mini cukes and make them into spears and sometimes I use English cucumbers and slice them and then I stuff them in the jar. When the liquid comes to a boil and the salt is dissolved, I pour it into the jar to cover the pickles. Most of the time I have plenty of liquid and have to throw some away or I have to make a little extra. It all depends on how packed in the jar the cucumbers are. They are pretty good the next day, but they keep getting better, but we just can't hold out that long.
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CHARLA
Married to Nick, 31 yrs
Mom to Nathan and his wife Abby,
and Hope Elizabeth, dancing for eternity
with babies: Micah Noel, Grace Anna, Andrew David
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