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Pickles Recipe

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This recipe for Pickles is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3.5 quarts water
Brine:
1 quart white vinegar
1 C. canning/pickling salt (not coarse)
(Note: Make 1/2 batch for 1 gallon of pickles)
----------------------
Cucumbers
1 Tbsp. pickling spice per gallon jar (remove all cloves if your spice contains these)
Dill (can use dill seed)
1 bulb garlic
2 jalapeno peppers
Directions:
Directions:
Mix up the brine. Wash cucumbers and peppers. Peel garlic.

Pack the cucumbers into suitable jars (gallon and half-gallon jars work best). Add dill and garlic. Add approximately 1 Tbsp. pickling spice per gallon jar. Pour brine until cucumbers are covered.

Seal jars and let them sit at room temp. for 6-10 days. It's best to taste cucumbers of various sizes after 5 days or so to determine how they're progressing. When desired taste/texture is achieved, place pickles in the refrigerator. Pickles will remain crispy for approximately 1 year if kept in the refrigerator.
Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
40 min.

 

 

 

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