For the brine: (per batch) 2 quarts water (8cups) -1/2 cups pickling salt- 1 quart white vinegar - this brine will make about 4 quarts of pickles.
1. Wash cucumbers
2. Cut 1/16-inch slice off blossom end and discard. If using whole cucumbers, rather than sliced, and if they have stems; leave 1/4 inch. Of stem attached.
3. Prepare jars and lids in boiling water. Allow to stand in boiling water at least 15 minutes.
4. In a separate large pot, combine brine ingredients. Bring to a boil and stir until all the salt is dissolved. Keep at a slow simmer until used.
5. In each sterilized jar place: one large sprig of dill or 1 tsp. dill seed, 1 medium jalapeño pepper (sliced length-way), 3 cloves garlic, 1/2 teaspoon black peppercorn and 2 grape leaves. Add crushed red pepper according to how hot you want.
6. Fill jar with cucumbers (previously washed in cold water) and pour hot vinegar mix ( brine) in jar to within 1 inch. Of top.
7. Seal jars hand tight and process in boiling water bath 15 minutes.
8.store in a cool area. Best if allowed to sit at least 2-3 weeks before eating.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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