5 lbs cucumbers
1/4 c pickling salt
2 c sugar
2 c white vinegar
1 t whole peppercorns
1 t mustard seed
3 whole dried chilies
3 bay leaves
3 fresh dill sprigs
Peel the cucumbers. Cut them in half and remove the seeds. Slice into approximately 1 1/4" chunks.
In a non-reactive bowl toss the cucumbers with the salt. Transfer them to a colander, cover
and let sit overnight in the fridge.
The next day. Rinse the cucumbers, drain and dry with a towel. They should be quite dry.
In a non-reative saucepan mix the sugar, vinegar, peppercorns and mustard seed. Bring to
a boil stirring to be sure the sugar has dissolved.
Place a chili, a bay leaf and a dill sprig in 3 sterilized 1 pint canning jars. Fill with the
cucumber chunks. Pour the brine into the jars and process in a hot water bath for 15 minutes.
Store the pickles in a cool dark place for at least 4 weeks.
Makes 3 pints.
Printable Version