Recipe by Mary Leverington
I like this recipe, not only because the pickles are delicious, because the ingredient amounts are accurate and you don't end up with a lot of leftover cucumbers or brine. Also, I always found it difficult to buy 2 quarts of cucumbers. They're sold by the pound--you get the picture. Don't overpack the cumcumbers in the jars. You want to leave room for the brine to circulate. I put the red peppers on the outside so that you can see them. Very festive. They're a little "piquant" but what is life for anyway.
Top Review by ez
I appreciate the accurate brine measurements a lot! But these pickles were so salty I couldn't eat them. My husband rinsed them off and ate them. I may try them again next season and adjust the salt.
- 11 cups filtered water
- 5 cups white vinegar
- 1 cup pickling salt
- 12 lbs pickling cucumbers, 5 inches in length best
- 9 heads fresh green dill
- 18 cloves garlic
- 18 small dried hot chili peppers
Directions See How It's Made
- Scrub the cucumbers well and soak in cold water overnight or for several (4-5) hours.
- Slice cucumbers lengthwise into quarters.
- Sterilize 9 quart jars, rings, and caps.
- Bring water, vinegar, and salt to a boil.
- Boil 10 minutes.
- Pack cucumbers into jars within 1/2" of top.
- Place 2 cloves of garlic, 1 dill head, and 2 red peppers into each jar.
- Cover with boiling brine and seal.
- Process for 10 minutes.