Description:

Very Crisp Pickles

Source:

Candy

Serves/Makes:3 quarts

Ingredients

• 1 cup (225 ml) salt
• 5 cups (1175 ml) water
• 6 cups (1425 ml) vinegar
• cucumbers
• 6 sprigs fresh dill OR
• 3 tbsp (45 ml). dill seed, divided
• 1-1/2 cloves garlic, divided
• 3 red hot peppers, divided (optional)

Preparation

• Bring salt and water to a boil to dissolve salt; let cool.
• Add vinegar.
• In each of 3 quarts (2850 ml) jars place clean cucumbers, fresh dill, garlic and pepper.
• Pour prepared liquid to 1/2 inch of jar top, covering all cucumbers.
• Wipe jar top clean and seal, using new jar tops.
• SEAL TIGHTLY: No water bath is necessary.
• Set jars in sunshine for 8 days.
• After this time, bring inside and store in a dark cool place.
• They are ready to eat after eight days, but are better after a longer period.

Comments

I found this in The Texas Experience Cookbook from The Richardson Woman's Club.