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Ingredients
- 3/4 c. sugar
- 1/2 c. canning salt
- 1 quart vinegar
- 1 quart water
- 3 Tbsp. mixed pickling spices
- 8 lb pickling cucumbers - (4" to 6") halved lengthwise Green dill - (1 head per jar) Bay leaf - (1 per jar) Garlic - (1 clove per jar) Warm red pepper - (1 piece per jar) Mustard seed - (1/2 tspn per jar)
Directions
- Combine sugar, salt, vinegar and water in a large saucepan. Tie mixed pickling spices in a piece of cheesecloth and add in to vinegar mix. Simmer 15 min. Meanwhile pack cucumbers into warm jars, leaving 1/4-inch head space. When packing cucumbers, add in dill, bay leaf, garlic, warm red pepper and mustard seed to each jar.
- Bring vinegar mix to a boil, and pour the warm liquid over cucumbers, retaining 1/4-inch head space. Screw on caps. Process pints and qts 15 min in boiling water bath. (To process, stand jars on a rack in a deep kettle. Cover completely with water, bring to a boil and boil for 15 min.).
- This recipe yields 7 pints.
- Yield: 7 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5851g | |
| Calories 1230 | |
| Calories from Fat 66 | 5% |
| Total Fat 7.88g | 10% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100516mg | 4188% |
| Potassium 1792mg | 51% |
| Total Carbs 253.35g | 68% |
| Dietary Fiber 48.6g | 162% |
| Sugars 192.29g | 128% |
| Protein 14.08g | 23% |
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