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3/4 cup of sugar
1/2 cup salt
1 qt vinager
1 qt water
3 tablespoons mixed pickling spices
Fresh or dried Dill enough to put one head in each jar

How many cucumbers I am not sure but I would guess about 20 pounds( see I cut all my cukes up and then make batches of the brine until done...last year it was close to 85 pounds)

Cut your cukes ( i use spears but chips work as well) and take off the ends soak in water in the fridge for al least 4 hour

After soaking time to prep your jars wash then place in the over at 200 degrees and you will need a pot on the stove to heat your lids and seals to about 215 degrees.

add everything into (not the dill) another pot and heat to a low rolling boil for 15 minutes.

Once boiled take a jar out of the over fill with spears and fill with brine leaving 1/4 inch head space. Place one head of dill in each jar then place on lids and seals hand tighten then place unside down for 8 to 12 minutes. Flip after the time

Let sit for one month...and O BOY them good pic's



for kosher(hot ) pickle when you add the spears also add to each jar 1 clove garlic 1 bay leaf 1/2 tsp mustard seed and 1/2 a hot pepper

Ok canning salt and pickling salt and or lime .....is a thing of the past soaking them in water is to keep crisp I have a bunch of the Old timers reciepes and I dont make brine and I dont use the canning salt or lime also I no longer use ALUM that is what you dont put in your brine to make them crisp

MP..if you remind me in the spring I will get the Ag ext offices Canning book for you from UT and for anyone else that would like it.
It only comes out in the spring and they are free,we find them at the old timey hardwqare stores. Alot of good info.

Thanks Gator!! I never planned on getting such great advice on this site!! I will just try the cold water next time. I usually pull them out of the frig but don't soak them. I see where soaking them could help.

And I would love the book. I will keep you in mind for the spring.

Please reserve me a book also.

Thank You

Jerry