6/30/2019 – Made a second batch of these pickles inspired by the recipe in our copy of the Can It recipe book by Better Homes and Gardens. The first batch was mushy but had a good flavor. We added Mrs. Wages’ Pickle Crisp to this batch to hopefully make them great.
On 8/14/2019 we tried them and they were very dilly. Could have used more pickle crisp. The dill seed is much better than dill weed.
- 3.00 – 3.25 pounds small pickling cucumbers about 36. Mary picked out 36 small to average ones and I sliced them with the mandoline. We had a lot more sliced cukes than we needed so packed the six pint and two quart jars and poured in the brine prepared per the following.
- 4 cups of water
- 4 cups white vinegar
- ½ cup of sugar
- 1/3 cup pickling salt
- 6 tablespoons dill seeds
- Mrs. Wages pickle crisp — 1/8th heaping teaspoon to each of the four pints and 1/4 heaping teaspoon to each of the two quarts.
We still had a lot of sliced cukes so made Tzatziki.
- Removed blossom end and sliced with the mandoline into 3/16″ thick slices. Combined the water, vinegar, sugar, and pickling salt in the enamel-lined cast iron pot and brought it to a boil.
- Packed cucumbers into hot, sterilized pint canning jars, leaving 1/2-inch headspace. Add 1 tablespoon dill seeds to each pint and 2 to each quart. Pour hot vinegar mixture over cucumbers, leaving 1/2-inch headspace.
- Measured the pickle crisp into each jar. Sealed snuggly.
- Process in a boiling-water canner for 10 minutes starting timer when water returned to boil).
- Made 6 pints and 2 quarts.
We did not measure the about of cucumbers used in the 6+2 but there was barely enough of the brine for that much.