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8 cups white distilled vinegar
8 cups water
1 cup sugar
1 cup kosher salt
1 teas. ground turmeric
1/2 cup pickling spices
24 whole small dried red chili peppers
32 garlic cloves
8 fresh dill heads
5 lb. well-washed small pickling cucumbers
In a large non-aluminum stockpot, bring the vinegar, water, sugar, slat, turmeric and pickling spices to a simmer over medium heat. Let cook while preparing the jarred cucumbers.
To each of 4 large 4-cup sterilized glass canning jars, add 2 dill sprigs, 8 garlic cloves and 6 chilies. Fill loosely to the shoulder of each jar with the cucumbers. Fill each jar to the top of the shoulder with the hot pickle brine. Clean the rims, screw the lids on snugly, and invert the jars for 3 hours.
Refrigerate for up to 2 months.
8 cups water
1 cup sugar
1 cup kosher salt
1 teas. ground turmeric
1/2 cup pickling spices
24 whole small dried red chili peppers
32 garlic cloves
8 fresh dill heads
5 lb. well-washed small pickling cucumbers
In a large non-aluminum stockpot, bring the vinegar, water, sugar, slat, turmeric and pickling spices to a simmer over medium heat. Let cook while preparing the jarred cucumbers.
To each of 4 large 4-cup sterilized glass canning jars, add 2 dill sprigs, 8 garlic cloves and 6 chilies. Fill loosely to the shoulder of each jar with the cucumbers. Fill each jar to the top of the shoulder with the hot pickle brine. Clean the rims, screw the lids on snugly, and invert the jars for 3 hours.
Refrigerate for up to 2 months.
