Description
Ingredients
Scale
- 5 pounds fresh pickling cucumbers
- Ice
- Cold water
- 6 cups water
- 3 cups white vinegar with 5% acidity
- 3 tablespoons pickling salt
- 7 tablespoon dill seed (1 per pint jar)
- 7 garlic clove (1 per pint jar)
- 7 teaspoon mustard seed (1 per pint jar)
- 7–14 clean muscadine grape (1–2 per pint jar)
- Calcium chloride, optional, used according to package directions
Instructions
- Wash the cucumbers thoroughly. Trim both ends, then slice the cucumbers lengthwise into spears.
- Place the cucumber spears in a large bowl or clean container. Cover them generously with ice, then pour in enough cold water to submerge them. Let them soak for 3–6 hours.
- Prepare your pint jars, lids, and water-bath canner according to the manufacturer’s instructions.
- To make the brine, combine 6 cups of water, 3 cups of white vinegar, and 3 tablespoons of pickling salt in a large pot.
- Bring the brine to a boil, then reduce the heat and simmer until the salt has fully dissolved.
- Add 1 tablespoon dill seed, 1 garlic clove, 1 teaspoon mustard seed, and 1–2 muscadine grape leaves to each prepared pint jar. If using calcium chloride instead of grape leaves, add it according to the package directions.
- Pack the cucumber spears tightly into each jar, leaving room for the brine to circulate around them.
- Ladle the hot brine over the cucumbers, leaving ½ inch of headspace.
- Remove any trapped air bubbles. Recheck the headspace and add additional brine as needed.
- Wipe the rims of the jars, center the lids, and secure the bands until fingertip-tight.
- Process the pint jars in a boiling-water canner for 10 minutes, following the instructions for your specific canner.
- Carefully remove the jars and allow them to cool undisturbed. Once cooled, check that each jar has sealed properly before labeling and storing.
Notes
- I use muscadine grape leaves to help keep the pickles crunchy. Regular untreated grape leaves may also be used.
- Calcium chloride can be used instead of grape leaves. Follow the measurements provided on the product packaging.
- An electric canner or traditional stovetop water-bath canner will work for this recipe.
- Allow the pickles some time to sit (at least 1-2 week minimum) before opening so the flavors can fully develop.