It's that time of year again. I've eaten through my pickle stash from last summer. Recently at Vallarta, they had giant pickling cucumbers on sale, so I knew it was time. This is a different recipe than last year. My last pickles were a bit soft and not as crunchy as I wanted. I may have also had to do with the types of cucumbers I used. Because it was my first time, I used both pickling cucumbers and Persian cucumbers. This time I used tiny baby pickles I found at the 99 cent store. Can't wait to taste them.
In case you need a refresher on how to prepare the jars.
15 cloves of garlic
15 fresh dill heads
4 lbs small cucumbers (3"-4" long)
6 cups of water
4 1/2 cups white vinegar
6 tbsp canning salt
3/4 tsp crushed red pepper flakes
Place 5 garlic clove halves and five dill heads in each of prepared jar.
Pack cucumbers into jars within 1/2" of the top.
In a large pot, bring the water, vinegar, salt and pepper flakes to a boil.
Ladle hot liquid over cucumbers, leave 1/2" headspace.
Top each jar with 1 or 2 cloves and a few sprigs of dill.
Remove air bubbles; wipe rims and adjust lids.
Process for 15 minutes in a boiling-water.
Stay hungry my friend!