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Crunchy Dill Pickles Soaking Cucumbers Before Canning Recipe

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This recipe for Crunchy Dill Pickles Soaking Cucumbers Before Canning is from Kulas Kitchen Favorites, 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:
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Ingredients:  
Ingredients:  
4 Cups Cold Water
1/2 Cup Pickling Salt
Directions:
Directions:
Wash cucumbers well in cold water; gently scrub off any dirt. Remove 1/4 inch from the blossom end of the cucumber. Place all of your cucumbers in a large glass or stainless-steel bowl. If more than a few layers deep of cucumbers, layer ice between the layers of cucumbers. If it’s a smaller amount, place ice on top of the cucumbers.
Mix 1/2 cup of pickling/canning salt with 4 cups of cold water (double this as needed if doing a larger batch of pickles). Pour over top of cucumbers, adding more cold water if necessary to cover the tops of the cucumbers. Use a clean plate and place on top of the cucumbers to keep them under the surface of the ice salt water. Fill a pint-sized Mason jar with water (use a lid) and set it on top of the plate to act as a weight. Put the bowl in the fridge overnight or for 12 hours.

 

 

 

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