No Reviews
You must be logged in to post a review.
This recipe is from the people at Three Hills Hutterite Colony who sell produce throughout the summer. The pickles are sweet, crunchy, and perfect for serving with crackers or sandwiches.
Select cucumbers about 1-1 1/2″ in diameter to make nice slices. Soak in ice water for 4 hours, or refrigerate overnight.
Measure the hard water, vinegar, sugar, pickling salt, and table salt into a Dutch oven and bring to a boil. Boil jar lids in a small saucepan for 5 minutes.
Cut garlic cloves in half and place 2 halves in each jar. Place 2 stalks (all the sprigs and the flowers) of fresh dill in each jar (or whatever quantity you would like). Slice the cucumbers into rounds and pack them into the jars.
Ladle brine into the jars until 1/4 inch from the top. Make sure the tops are clean, place the lids and rings on tightly. Do not disturb for 2 nights. The jars should seal, and then be kept in the refrigerator for outstanding crispness. As long as they are sealed, they can be stored on the shelf if necessary. Wait a month or more before you eat the pickles.
Using hard water will make your pickles crunchy instead of limp.
One Comment
Leave a Comment
You must be logged in to post a comment.
Janet H on 5.23.2013
What is “hard water” as referenced in this recipe?