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….This is not a recipe we will repeat. Some good can come from the amount of Pickle Crisp used that was not enough.
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.
5/18/2020 – Still had 2 quarts and 2 pints. Opened one and the pickle was not mushy until you bite on it then it was way too soft. Did not notice it being “dilly” as recorded above. In fact, it needed to have more dill flavor. Threw it all out.
- 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.