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Ingredientes
- 5 lb pickling cucumbers (4")
- 6 Tbsp. pickling salt divided
- 2 quart plus 3 c. water 7 c., divided
- 12 x cloves garlic coarsely minced
- 1Â 1/2 tsp warm red pepper flakes
- 24 x black peppercorns
- 6 x fresh dill heads
- 3 c. cider vinegar
Direcciones
- Gently wash the cucumbers and remove the blossom ends. Cut the cucumbers lengthwise 3/16 inch thick, discarding a narrower slice from either side. Put the cucumbers into a bowl. Dissolve 3 Tbsp. pickling salt in 2 qts water, and pour the brine over the cucumbers. Let stand 12 hrs.
- Wash 3 qt or possibly 6 pint jars; keep warm till needed. Prepare lids as manufacturer directs.
- Drain the cucumbers. Divide the garlic among the pint or possibly qt jars. Distribute the pepper flakes and peppercorns equally among the jars. Loosely pack a portion of the cucumber slices and the dill heads into each jar.
- In a pan (see note), bring to a boil the vinegar, remaining 3 c. water and remaining 3 Tbsp. salt, stirring to dissolve the salt. Pour the warm liquid into 1 jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process by either low-temperature pasteurization (that may result in crisper pickles) or possibly in a boiling-water canner.
- Low-temperature pasteurization: Place jars in canner half-filled with hot water (120 to 140 degrees F). Then, add in warm water to a level 1 inch above jars. Heat the water sufficient to maintain 180 to 185 degrees F for 30 min (for altitudes of 1,000 to 3,000 feet, process 35 min; from 3,000 to 6,000 feet, 40 min; above 6,000 feet, 45 min). Check water temperature with a candy or possibly jelly thermometer; it should be at least 180 degrees F during the entire processing time. Temperatures higher than 185 degrees F may cause unnecessary softening of pickles.
- Boiling-water canner: For pints, process in a boiling-water canner for 10 min; at 1,000 to 6,000 feet, 15 min; above 6,000 feet, 20 min. For qts, process for 15 min; at 1,000 to 6,000 feet, 20 min; above 6,000 feet, 25 min.
- Note: Don't use aluminum or possibly iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.
- NOTES : Commercial pickle packers have recently discovered old-fashioned "tongue pickles," that have been reborn as "stuffers" and "sandwich builders." These are simply names for cucumber pickles sliced lengthwise into slabs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5378g | |
| Calories 448 | |
| Calories from Fat 39 | 9% |
| Total Fat 4.71g | 6% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 69387mg | 2891% |
| Potassium 1193mg | 34% |
| Total Carbs 68.56g | 18% |
| Dietary Fiber 28.0g | 93% |
| Sugars 27.38g | 18% |
| Protein 9.54g | 15% |
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