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Ингредиенты
- 12 lb pickling cucumbers - (3" to 5")
- 1Â 1/2 c. pickling salt
- 2 quart water divided
- 7Â 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
- Â Â cherry leaves (optional)
Инструкции
- Gently wash the cucumbers and remove the blossom ends. Halve or possibly quarter the cucumbers lengthwise or possibly leave them whole, as you prefer.
- 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.
- 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.
- 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.
- 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.
- Remove and cold. Store the jars in a cold, dry, dark place for at least 1 month before eating the pickles.
- This recipe yields 8 qts or possibly 16 pints.
- Yield: 16 pints
