Recipes

Ingredients

• 4 lbs cucumbers (5-6 in long)
• ¼ c minced garlic
• 2 jalapenos thinly sliced
• ½ c fresh dill

Slice cucumbers into ½ in thick slices and put in a clean crock or non-corrosive container.  Add the garlic, jalapenos and dill.

Brine:

• 4 c white vinegar
• ½ c sugar
• 2 c water
• 6 T Kosher salt
• 5 T pickling spices
• 2 T mustard seed
• 2 T pepper corns

Instructions

Combine the brine ingredients in a sauce pan and bring to a boil. Cool for several minutes and stir into the cucumber slices and mixture to combine.  Let cool at room temperature.  Cover with a lid and store in the refrigerator for one week before beginning to eat.