This is a recipe that I adapted out of necessity, because my youngest child practically lives on peanut butter and dill pickles sandwiches. Hey.. don't knock it if ya haven't tried it."  |
Prepare your cukes, you'll need 8lbs of 4" - 6" pickling cukes., cut length-wise into 4 spears. |
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Combine
3 Tbs. Mixed Pickling Spices Combine the following in a Lg Saucepot over medium heat: * 3/4 c. Sugar * 1/2 c. Canning Salt * 1 qt. Vinegar * 1 qt. water * Spice bag Bring mix to a boil, reduce heat and simmer 15 minutes While it's simmering pack your cut cukes into clean sterilized jars. |
 (Sorry, no photo, I worked this project alone) |
Ladle Pickle Juice over spears into prepared jars, leaving 1/4 in headspace. Remove air bubbles. * Place 1 head of fresh dill in each jar Adjust two-piece caps, Process 15 minutes in a boiling water bath (pts or qts) |
Liss Notes: This is about the easiest pickle there is to make. Let them set 5 days for best flavor.
Variation- To Make Kosher-Style Pickles add 1 bay leaf, 1 clove garlic, 1 hot red pepper- seeded, 1/2 tsp mustard seed to each jar
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