Prep 25 mins
Cook 30 mins
A pretty basic pickle recipe
- 2 1⁄4 lbs pickling cucumbers
- 1 pint cider vinegar
- 1 1⁄2 cups water
- 3 tablespoons sugar
- 2 tablespoons salt
- 1 bay leaf
- 5 -6 whole cloves
- 1⁄4 teaspoon celery seed
- 1⁄2 teaspoon peppercorn
- 1⁄2 teaspoon mustard seeds
- 1 teaspoon dill seed (or 2 heads fresh dill weed)
- Wash the cucumbers and quarter them length wise.
- Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot.
- Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.)
- Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes.
- Remove the bay leaf and spice bag from the vinegar.
- Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars.
- Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them.
- The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top.
- Screw down the lids and process the jars in a boiling-water bath for 20 minutes.
- Allow the pickles to cool, check the seals, and label the jars.
- The pickles will improve in flavor if left to ripen for a few months.
- Yields approximately 2 quarts.