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Рецепт Short Brined Dill Pickles
by Global Cookbook

Short Brined Dill Pickles
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Ингредиенты

  • 12 lb pickling cucumbers - (3" to 5")
  • 1 1/2 c. pickling salt
  • 2 quart water divided
  • 7 1/3 c. cider vinegar or possibly distilled white vinegar
  • 1/4 c. sugar
  • 16 x garlic cloves peeled, sliced
  • 24 x dill heads
  • 32 x black peppercorns
  • 8 sm dry chile peppers (optional)
  • 24 x grape leaves - (to 32) or possibly 48 to 64 sour
  •     cherry leaves (optional)

Инструкции

  1. Gently wash the cucumbers and remove the blossom ends. Halve or possibly quarter the cucumbers lengthwise or possibly leave them whole, as you prefer.
  2. In a large bowl or possibly crock, dissolve 3/4 c. pickling salt in 2 gallons of water. Add in the cucumbers and let them stand in the brine for 8 to 12 hrs. Drain the cucumbers. If desired less salty pickles, rinse and drain well again.
  3. Place mason jar screw bands and lids in warm water. In a nonreactive pot, bring to a boil the remaining 3/4 c. pickling salt, the remaining 2 qts water, the vinegar and the sugar, stirring to dissolve the salt and sugar.
  4. While the mix heats, divide the garlic, dill, peppercorns and, if you are using them, the chile peppers and grape or possibly cherry leaves, among 8 qt or possibly 16 pint mason jars. Pack equal portions of the cucumbers into each jar.
  5. Pour the warm vinegar mix over the cucumbers, leaving a 1/2-inch head space. Close the jars with warm lids and screw bands. Process the jars in a boiling-water bath 10 min for pint jars, 15 min for qt jars.
  6. Remove and cold. Store the jars in a cold, dry, dark place for at least 1 month before eating the pickles.
  7. This recipe yields 8 qts or possibly 16 pints.
  8. Yield: 16 pints