This recipe comes from a friend that I went to middle school with. Hi Tammy! I changed a few things around to suit our tastes. It is so refreshing when you find out people share the same interests as you do. Tammy and I both are home canning moms and we also homeschool our children. This recipe is so much like those store bought refrigerator pickles that you will feel silly for not making them all along. I know I did. This is What's Cookin on Beaty's Creek today.
10 lbs cucumbers(I quartered some of mine because of their size.)
4 T dill seed
4 T pepper flakes
1 1/2 c pickling or canning salt
2 c white vinegar
16 c water
12 garlic cloves
In a large clean crock or glass or food-grade plastic container place cucumbers, garlic, and spices. Now heat to a boil the vinegar, salt, and water. Once boiling remove from heat and let cool completely. Pour over cucumbers. I placed a plate on top of mine to weigh them down. Cover with plastic wrap to keep any air out. Let sit in brine for 2- 3 weeks at 70'-75'. Mine were done in 2 weeks but my friend Tammy, the one who gave me the original recipe for these pickles, is still waiting on hers after 3 weeks. Temperature really does make a difference on curing.
To can:
Strain brine. You will pack your cucumbers into sterilized jars and cover with strained brine. You need to heat your strained brine to a roiling boil and then pour over cucumbers and seal with your lids. I processed mine in a water bath for 15minutes.
