Receta sencilla de pepinillos en vinagre para envasar

Ingredientes

• 8 lbs of 3- to 5-inch pickling cucumbers
• 3/4 cup canning or pickling salt
• 2 gallons water
• 2 quarts water
• 6 cups 5% acidity white vinegar
• 1/4 cup cane sugar
• 1/4 cup canning or pickling salt
• 2 tablespoons whole pickling spice
• 7-9 teaspoons mustard seeds (1 teaspoon per jar)
• 7-9 sprigs fresh dill weed
• 7-9 garlic cloves (thinly sliced (1 sliced clove per jar))
• 7-9 sterilized pint jars

Preparación

1. 1

   Wash cucumbers and slice into chips, around 1/8 to 1/4-inch thick, discarding the blossom end of each cucumber. Dissolve 3/4 cup salt in 2 gallons of water and pour over the cucumbers. Let stand for 12 hours, then drain and discard the soak.

2. 2

   Combine the vinegar, sugar, and remaining 2 quarts water and 1/4 cup salt in a large pot, then add the pickling spices tied in a clean white cloth. Bring to a boil, stirring to dissolve the sugar and salt, then keep hot.

3. 3

   While the mixture is boiling, fill sterilized jars with the prepared cucumbers. To each jar, add 1 teaspoon of mustard seed, 1 sprig of fresh dill, and 1 sliced garlic clove.

4. 4

   Pour the boiling pickling solution, leaving ½-inch headspace. Depending on the thickness of your cucumber, you should get 7-9 pints. Wipe the rims clean, and seal with the lids and bands.

5. 5

   Process in a water bath canner for 10 minutes.* Remove jars and let them sit undisturbed for 12-24 hours. Confirm each lid has sealed, then store jars in a cool, dark place. I like to wait about 3 weeks before opening so the flavor develops more!