Basic Pickle Recipe
(for 12 x 1 liter Mason Jars)
- A mess of small fresh cukes
- 15 cups water
- 15 cups vinegar
- 2 ¼ cups coarse or pickling salt
- 12 garlic cloves (1 per jar – cut in halves)
- Dill (one sprig per jar)
Wash & scrub pickles & soak in cold ice water overnight.
Sterilize lids & jars.
Boil water, vinegar & salt.
Fill jars with pickles, garlic & top with dill.
Pour liquid to the rim.
Dry jar lips, place the lid on & lightly screw on the jar ring.
Immediately invert jar to seal & cool.
Check seals & store.
Start sampling whenever you want. I like them @ 3-12 months. After that they get soft. You can vary the garlic & the dill & add anything you want - peppers etc - to get exactly the taste you're looking for.
Ian