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Recipe Created By :
Prep. Time : 0:35
1/2 cup kosher salt
1 cup distilled vinegar
4 1/4 cups water
fresh pickling cucumbers - sliced OR whole
4-6 cloves (per jar) garlic - peeled OR chopped
1 head (per jar) fresh dill - whole OR chopped
1/4 cup (per jar) sliced banana peppers - optional
10 (per jar) whole green peppercorns - optional
salt, vinegar, and water in a pitcher until salt is
dissolved. Set aside.
-Tightly pack 1 quart wide-mouth canning jars with sliced
or whole cucumbers.
-Wedge garlic, dill, and peppers between cucumbers.
-Pour brine mixture into jar, leaving 1/4" space at
-Cover tightly with lids.
-Place covered jars upright in a large pot, making sure
not to stack them.
-Fill pot with water to cover jars and bring to a boil.
-Boil for 5 minutes, them remove pot from heat, placing
it in the sink.
-Slowly run cool water into the pot. Doing this too
quickly can make the jars crack.
-When the jars are cool enough to handle comfortably,
remove from pot and store in a cool dry place.
NOTES : Pickles
will be ready to eat in 24 hours and are best if served