7/7/2019 – These pickles were made using the recipe developed after our preparation of Cajun Dill Pickles. We made five quarts as there was enough brine and we had a lot of cucumbers. The recipe we developed was as follows. Oddly, we did not taste them until February 2020. When first opened at room temperature, they were very good. The next day after chilling in the refrigerator, they were even better with plenty of kick for us but likely too much for others. We will make more.
- ~12+ cups ripple sliced cucumbers on the mandoline
- 4 ½ cups water
- 4 cups vinegar
- 3 tbsp canning salt
- 2 rounded tsp of dill seed in each pint or one rounded tablespoon in each quart
- 8 tsp mustard seed in 8 pints or a scant tablespoon per quart [this is double the mustard seed as we like mustard]
- ~3 cups of onion slices
- 2 cloves of garlic per pint or 4 cloves per quart
- 1/2 tablespoon of red pepper flakes per pint or 1 tablespoon per quart
- Pickle crisping agent – 1/2 tsp per pint or 1 tsp per quart.
2/22/2020 – After chilling in the refrigerator, we enjoyed the flavor and crispness although they could be some crisper. The heat is just right although probably too much for some. Next time double the crisping agent.