I have used this recipe for 3 years now. Each time they have come out crisp and delicious!
They're crispy, they're crunchy, a delcious delicacy & everything anyone could want in a perfect Dill Pickle. Definitely better than any store-bought.
You can slice them the long way, short way, or whole ...it's all in preference.
For crisp pickles, choose ripe, pickling cucumbers, which are shorter and chunkier than regular eating cucumbers, which tend to be longer and smoother. Overripe cucumbers make mushy pickles. Choose pickles that have not been coated in wax, as the pickling brine cannot penetrate through the wax. The fresher the cucumbers, the crisper the pickles will be. For best results, try picking your own cucumbers from a local farm or farmers' market.I am convinced that this freshness adds a little extra something to the flavor and crunch of the pickles.Another tip is in the processing (hot water bath) of the pickles. The cucumbers are processed only a short time so they are not "cooked".Critical to crisp dill pickles are soaking the cukes in ice water for at least 2 hours .Makes 8 quarts.
8 pounds of 2-3 inch cucumbers
12 cups water
1/3 cup pickling salt
jalapeno peppers to taste
grape leaves (fresh)1-2 per jar
whole peppercorn,I use 3 per jar
16 whole garlic cloves (peeled)
8 fresh dill sprigs4 CUPS white vinegar (5% distilled - commonly sold in stores)
1/4 tsp of mustard seed in each jar(optional)
crushed red pepper (optional)
Final note: The grape leaves give the pickles their crunch. You may have trouble finding fresh grape leaves, since they do not sell them in stores. If you can not grow your own or have a neighbor that grows them, I do not have a solution. I would not use alum as a substitute in my pickles.Cut off 1/8" of the blossom end of the cucumber. The enzymes located there can cause soft pickles. You can leave a short piece of vine at the other end. Do this even if you are quartering the cucumbers. What's Pickling Salt? It is not the same as Pickling Spice. It is basically non-iodized salt. Kosher salt works really well. Iodized salt will make your pickles blue! Try to use a ceramic or Teflon coated pot for the brine; contact with metal clouds vinegar solutions, and you may not be able to tell later if the cloudiness indicates spoilage.
Bread and Butter Pickles.
2 quarts unpeeled medium-sized cucumbers, sliced
1 quart or less sliced onions
Let soak in salt water overnight. Next morning, drain.
1 pint white vinegar
3 cups sugar
3 level tablespoons flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon tumeric
1 teaspoon mustard seed
1 teaspoon cassia buds (or cinnamon bark)
1 teaspoon ginger
1 teaspoon celery seed
Mix flour and sugar before adding, to prevent lumping.
Mix all together and add to cucumbers and onions. Bring to a good boil. Pack while hot in add one teaspoon olive oil (or salad oil) to each jar and seal. Be sure pickles do not boil more than 2 minutes.