Prep 4 hrs
Cook 1 hr
I received this recipe from the McCormick Web site in a weekly e-mail. I have made a few changes to suit our tastes. I now have to limit our family to 1 quart a week or they will eat 3 quarts weekly. This makes a very sour pickle with loads of flavor. It also makes an excellent addition to most cold salads.Hope you enjoy this as much as we do. (cooking time stated is cooling time and prep time is soaking and prep time)
- 2 1⁄2 lbs pickling cucumbers (4-5 inches long)
- 2 quarts boiling water
- 1 1⁄2 tablespoons dill seeds, divided
- 3 teaspoons dill weed, divided
- 3 teaspoons mustard seeds, divided
- 1 1⁄2 teaspoons garlic, minced and divided
- 4 1⁄2 cups distilled white vinegar (5% acidity)
- 2 1⁄2 tablespoons pickling salt
- 2 1⁄2 tablespoons white sugar
- Wash cucumbers well with cold water. Trim blossom ends, cut lengthwise into spears and place spears in a large bowl.Pour boiling water over cucumbers and let stand at room temperature 3 hours; drain. Rinse and drain again.
- Place 1/2 tablespoon dill seed, 1 teaspoons each dill weed and mustard seed, 1/2 teaspoon minced garlic in each of 3 hot, sterilized quart canning jars. Pack cucumber spears vertically into jars.
- Mix white vinegar, pickling salt, and sugar in a medium saucepan. Bring to a boil on medium heat, stirring to dissolve salt and sugar. Ladle over cucumbers, leaving 1/4-inch headspace. Cover jars with metal lids and allow to cool. Screw on bands.Shake jars to redistribute seasonings and blend flavors.
- Refrigerate pickles. These will be ready in about 7 days. Store in refrigerator for up to 2 months.