by kirra » Fri Nov 06, 2009 11:37 pm
Thunder & Lightning Pickles
Ingredients:
6 1/2 pounds ripe cucumbers
3 pints ice water
2/3 cup pickling salt
2 to 4 sprigs dill blossoms, seeds well developed
1 tablespoon white mustard seeds
2 teaspoons fresh grated horseradish
2 pods hot red peppers, medium size
2 1/2 cups apple vinegar (5 1/2 percent)
2/3 cup water
3/4 cup sugar
Preparation:
Wash and pare cucumbers. Cut in half lengthwise and scrape out seeds.
Cut halves in thirds lengthwise, then crosswise. Place in glass or enamel bowl. Mix ice water and pickling salt; cover cucumbers. Cover and let stand overnight.
In morning, drain well. Divide dill, mustard seed, horseradish and hot peppers; place into 5 sterilized 2-quart jars. Heat vinegar, water and sugar to a boil. Add cucumbers and simmer 5 minutes.
Remove cucumbers and pack into jars, leaving 3/4-inch headspace. Add boiling solution to 1/4-inch headspace. Seal at once. Yields about 10 quarts.
[b][size=150]Thunder & Lightning Pickles [/size]
Ingredients:
[/b]
6 1/2 pounds ripe cucumbers
3 pints ice water
2/3 cup pickling salt
2 to 4 sprigs dill blossoms, seeds well developed
1 tablespoon white mustard seeds
2 teaspoons fresh grated horseradish
2 pods hot red peppers, medium size
2 1/2 cups apple vinegar (5 1/2 percent)
2/3 cup water
3/4 cup sugar
[b]
Preparation:[/b]
Wash and pare cucumbers. Cut in half lengthwise and scrape out seeds.
Cut halves in thirds lengthwise, then crosswise. Place in glass or enamel bowl. Mix ice water and pickling salt; cover cucumbers. Cover and let stand overnight.
In morning, drain well. Divide dill, mustard seed, horseradish and hot peppers; place into 5 sterilized 2-quart jars. Heat vinegar, water and sugar to a boil. Add cucumbers and simmer 5 minutes.
Remove cucumbers and pack into jars, leaving 3/4-inch headspace. Add boiling solution to 1/4-inch headspace. Seal at once. Yields about 10 quarts.