Ok, so my recipe calls for 4 c. Vinegar,8 c. Water, 1 c. Of salt
I tried the pickles and they are way to salty. Does any one have a good recipe for a sliced spicy dill pickles?
Hi! Just wondering here IF you used regular table salt OR coarse pickling salt?
Slice one gallon cucumbers thin. Soak with eight small onions for three hours in 1/2 cup salt and cold water to cover. Drain and cover with boiling water. Let stand in boiling water and mix:
2 cups vinegar
1 cup water
5 cups sugar
1 tablespoon celery seed
1 teaspoon turmeric
2 tablespoons mixed spices
Put mixed spices, mostly cloves in cheese cloth and bring to a boil with other syrup ingredients. Drain cucumbers from boiling water and put in boiling syrup. Let simmer and come to a boil before packing in jars and seal. Do not peel cucumbers.
8 lbs of 3- 4 inch pickling cucumbers (may be canned as strips or slices)
l/3 cup canning or pickling salt
4-l/2 cups sugar
3-l/2 cups vinegar (5 percent)
2 tsp celery seed
l tbsp whole allspice
2 tbsp mustard seed
Yield: About 7-8 pints
Procedure: Wash cucumbers. Cut l/l6-inch off blossom end and discard, but leave l/4 inch of stem attached. Slice or cut in strips, if desired. Place in bowl and sprinkle with l/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well. Combine sugar, vinegar, celery seed, allspice, and mustard seed in 6-quart kettle. Heat to boiling. Hot Pack: Add cucumbers and heat slowly until vinegar solution returns to boil. Stir occasionally to make sure mixture heats evenly. Fill sterile jars, leaving l/2-inch headspace. Adjust lids. Process 5 minutes in a boiling water canner.
Raw Pack: Fill jars, leaving l/2-inch headspace. Add hot pickling syrup, leaving l/2-inch headspace. Adjust lids and process pints l0 minutes and quarts l5 minutes in boiling water canner or use the low temperature pasteurization treatment.
Storage: After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.
Variation: Add 2 slices of raw whole onion to each jar before filling with cucumbers.
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I used pickling salt. Ended up dumping half the liquid out and replace with water. Had everyone tast them and they thought they were great.
If you like spicy hot pickles add a pinch or two of cayenne pepper or some red pepper flakes to the pickles.
Spicy pickles I know but recipe sorry I don’t know as I haven’t prepared till now.My mother is to make Mango pickle every year.Soon I will know the recipe and post here.Nice thread.