to a quart jar, add, 1 Tbs mustard seed, 1 Tsp celery seeds, 1 or twodried red peppers (I use arbol),2 cloves garlic and 1 or two stalks of dried dill. pack with your scrubbed pickling cukes.
Bring 1 cup pickling salt, 1 gallon water and 3 cups vinegar to a boil. Pour into jars (this amount of brine will be enough for 6-8 packed quarts) over the pickles and spices. Fill to overflowing, wipe rims and seal with canning lids. No need to process, the jars will seal as the contents cool.
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Bring 1 cup pickling salt, 1 gallon water and 3 cups vinegar to a boil. Pour into jars (this amount of brine will be enough for 6-8 packed quarts) over the pickles and spices. Fill to overflowing, wipe rims and seal with canning lids. No need to process, the jars will seal as the contents cool.