Prep 15 mins
Cook 0 mins
This is an old recipe that my family used during the summer. It is so easy and when you want a pickle, you just reach in a grab one! We use small pickling cukes, about 3 to 4 inches long. Just wash the fresh cukes as you pick them, dry them and add them to the crock.
- 1⁄2 gallon vinegar
- 1⁄2 cup pickling salt
- 1 cup sugar
- 1⁄2 cup dry mustard
- 2 garlic cloves
- 1 teaspoon crushed red pepper flakes
- 3 -4 grape leaves, for the top
- 2 heads dill, for the top
- You will need a one gallon crock or glass container, with a top.
- Mix salt, sugar, red pepper flakes and mustard and add to crock.
- Add a little vinegar at a time until well combined, then add remaining vinegar and garlic cloves.
- As cukes come in, wash, dry thoroughly and put in crock, cover with grape leaves and dill on top.
- I also add a small piece of alum.
- I start eating them 3-5 days after they are in the crock.
- As you add the new cukes, you can tell which ones are ready, by their color.
I used a medium size 2 quart glass jar and reduced the ingredients as follows: 3/4 cup vinegar, 1/4 cup salt, just a pinch of sugar (I don't care for sweet pickles), 2 tablespoons dry mustard, 2 garlic cloves, 1/4 teaspoon pepper flakes, several grape leaves (from a jar), 1 teaspoon dry Dill SEEDS, a pinch of alum... and most importantly about 7 or more medium size Kirby non waxed cucumbers. It is cool in my kitchen so kept the jar on the counter for about 7 or more days, then into the refrigerator. These pickles were very good, for not full sour ones. I also plan on adding more Kirby cucumbers to replenish the eaten ones. A very good recipe.