I've been searching around all Summer for a really easy dill pickle recipe.
We planted Japanese Cucumbers and I'm so in love with them, I wanted to turn them into pickles as soon as possible.
Since I only want to can a few pickles at a time, as they come off the vine, this recipe works great.
I just estimated how much brine I would need for a couple quarts at a time.
1/2 bushel pickling cucumbers
21 Quart Jars, lids and rings, sterilized
Place in each Jar
1 dill cluster
2 garlic cloves
1 anaheim pepper
1/2 tsp. alum
4 cups cider vinegar
12 cups water
1 cup canning salt
Wash cucumbers and place in cold water with ice, for about 2 hours. Cut ends off cucumbers, slice or leave whole.
Place dill cluster, garlic cloves, anaheim and alum in each jar.
Pack tightly with cucumbers.
Meanwhile, combine brine mixture and just bring to a boil. Ladle brine in jars, giving 3/4 inch head space in each jar. Place sterilized lids and rings and let jars cool. Place in refrigerator. You can also hot water bath your pickles if you are storing them. The recommended time is 30 minutes. I've read so many different things about the pickles not being as crunchy, so I actually only water bathed mine for 6 minutes and them put them in the refrigerator after they cooled. This way they are sealed and stay crispy :)
Wait 2 months before eating :)
Recipe Source : I have to say