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pickling salt cucumbers white vinegar sugar garlic berries peppercorns flowers stoneware steel kettle kettles
Viewed: 68 - Published at: 3 years agoIngredients
- 1/2 cup pickling salt or kosher salt, for brining
- 4 pounds Kirby cucumbers, freshly picked and washed thoroughly
- 3 cups good quality distilled white vinegar
- 1 tablespoon sugar
- 6 large cloves, garlic, blanched in their skins for 3 minutes and peeled
- 3 whole allspice berries
- 6 peppercorns
- 1 bunch of fresh dillweed with flowers
- Large stoneware or glass crock
- Stainless steel kettle, or other large non-aluminum pot
- 2 large kettles, one with a rack or lobster pot and rack Canning tongs
- 3 quart-size or 6 pint-size sterilized canning jars
Method
- In the stoneware crock, combine the pickling salt with 2 quarts cold water.
- Add the cucumbers and soak for 24 hours.
- When ready to put up: Bring a large kettle of water to a boil.
- In a large non-aluminum saucepan, combine the vinegar, sugar, and 3 cups of water.
- Bring to a boil over high heat.
- Remove the Kirbys from the brine with a slotted spoon and drain.
- Plunge the cucumbers into the pot of boiling water.
- Drain immediately and pack the Kirbys into sterilized jars.
- Divide the garlic, spices, and dillweed equally among the jars, filling up to within 1 inch from the top.
- Pour in the hot vinegar liquid to reach 1/2-inch from the top of each jar.
- Tightly seal the jars.
- Place the jars on a rack in the kettle, making sure they do not touch.
- Add enough hot water to cover the lids by 2 inches.
- Cover and bring to a boil.
- Continue to boil for 15 minutes if using pint-size jars, or 20 minutes, if packed into quarts.
- Remove the jars from the water bath with the canning tongs and set on a rack to cool.
- Store in a cool place.
