Dead simple to make... The recipe will fill 4 pints or 2 quart jars.
Place the whole cukes in cold salted water to wash and kill germs or other critters and to get the dust off. The water should taste like seawater or more salty. Fifteen minutes is recommended. Rinse the salt water off the cukes.
Place the following in a pan, bring to a boil, and then simmer covered.
3 cups 5 percent white vinegar
1 cup bottled water
3 tablespoons of granulated sugar
1 Tablespoon of pickling salt, DO NOT substitute table salt or Kosher salt
After sterilizing your jars, remove a jar from the simmering (but not boiling) water with tongs and begin to fill with the cucumber spears.
Add a couple of pieces of small peeled carrots if you like, a slice of onion, a teaspoon of peppercorns, and 1 or 2 large cloves of sliced garlic interspersed with the spears. Pack them in tight. Pour the boiling liquid over the cucumber spears to within ¼ inch of the top of the jar. Place a sterilized lid and ring over the top and screw down tight. Invert the jar for a few minutes, then turn right side up.
Allow to cool. Check that each lid has sealed by pressing down on the lid. It should not give or pop. Store in the refrigerator. They are ready in 10 days. Enjoy!!!
Place the whole cukes in cold salted water to wash and kill germs or other critters and to get the dust off. The water should taste like seawater or more salty. Fifteen minutes is recommended. Rinse the salt water off the cukes.
Place the following in a pan, bring to a boil, and then simmer covered.
3 cups 5 percent white vinegar
1 cup bottled water
3 tablespoons of granulated sugar
1 Tablespoon of pickling salt, DO NOT substitute table salt or Kosher salt
After sterilizing your jars, remove a jar from the simmering (but not boiling) water with tongs and begin to fill with the cucumber spears.
Add a couple of pieces of small peeled carrots if you like, a slice of onion, a teaspoon of peppercorns, and 1 or 2 large cloves of sliced garlic interspersed with the spears. Pack them in tight. Pour the boiling liquid over the cucumber spears to within ¼ inch of the top of the jar. Place a sterilized lid and ring over the top and screw down tight. Invert the jar for a few minutes, then turn right side up.
Allow to cool. Check that each lid has sealed by pressing down on the lid. It should not give or pop. Store in the refrigerator. They are ready in 10 days. Enjoy!!!
