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#68124 Jun 17th, 2007 at 05:21 AM
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I use small whole pickling cucumbers about 3 to 4 inches long. Slice of about 1/8th inch from the blossom end and wash pickles in cool water.

Use 14 pounds of cucumbers layered in about 16 cups of ice and 8 cups of cold water. Add 1 cup of pickling salt and let rest overnight. (I use a rubbermaid container for icing).

Prepare and sterilize 12(sometimes I only use 9 or 10~depends on the size of your cucumbers)of the 1 litre bottles for preserving.

My pickling liquid has 16 cups of water, 12 cups of white vinegar, 1 and 1/2 cups of pickling salt, 1/2 cup white sugar, 4 tbsp of whole pickling spice(tied in cheesecloth). I boil this gently for 15 minutes.

Meanwhile in each preserve bottle add 2 tsp of mustard seed, 2-3 heads of fresh dill OR (2 tbsp of dill seed or dill weed). 2 peeled cloves of garlic (optional~I make some with it, some with out it).

Drain and quick rinse your cucumbers and pack in the jars on top of the spices. Pour in your hot pickling liquid and seal up.

Place in hot water bath canner and process for 15 minutes.

Quick, easy and delicious.


~~Tam~ You can bury all your troubles by digging in the dirt.
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Sunflowers #68188 Jun 17th, 2007 at 06:41 AM
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clap clap clap

Thanks for that, I was wondering on how to pickle cukes easily, as I plan to try it this year.

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badplanter #68324 Jun 17th, 2007 at 10:52 AM
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2-3 heads =????

I buy fresh dill from the store. . . And it comes in branches i guess you could say. whats 1 head = to?

#68490 Jun 17th, 2007 at 06:03 PM
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Nope, no cooking. Use small sized whole pickling cucumbers. They do the cooking while they are being processed in the boiling water bath.

Leave them set for at least a couple weeks in a cool dark place.


~~Tam~ You can bury all your troubles by digging in the dirt.
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Sunflowers #131081 Sep 18th, 2007 at 02:34 PM
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I'm avid canner & do really well except with my Dill Pickles. They are alway soft & not crisp. I use only fresh pickling cukes right from my garden. Do you have any ideas why this happens. I'm so desperate for a good crisp dill.

Thanks,
Mary

maryw #131199 Sep 19th, 2007 at 03:36 AM
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Sometimes that happens to me as well. Something to do with enzymes I think. You can buy a 'pickle crisp' alternative you add to each bottle before packing your pickles.


~~Tam~ You can bury all your troubles by digging in the dirt.
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