Granny's Pickles
Please note that this recipe takes 2 days to process.
Ingredients
- 7 pounds small pickling cucumbers
- 2 cups pickling salt, divided
- 2/3 cup granulated sugar
- 12 cups water
- 5 cups white vingear
- 1 bundle dill heads
- 1 bulb garlic
- mustard seeds
- dried hot peppers
Instructions
Day One
- Wash cucumbers and trim just the tips of the end, about 1/8 inch.
- In a large bowl or bucket (I use a 22 quart food safe bucket that always has plenty of room) layer cucumbers and 1 cup pickling salt. Add cold water to cover by about an inch. Place a plate on top to weight down the cucumbers. Let stand in a cool room for 12 to 24 hours.
Day Two
- Prepare jars. I like to use pint and half pint jars for this recipe. For instructions to prepare jars, please visit the Ball Canning website.
- Rinse cucumbers.
- In a pot combine 1 cup pickling salt, sugar, water and vinegar on medium high heat and bring to a boil. Stir often and after dissolved, reduce heat to low to keep liquid warm.
- Per pint jar, add 1 small dill head or half of a large dill head, 3 garlic cloves, 1 teaspoon mustard seed, 1 dried hot pepper. pack full with cucumbers. I quarter some to fit in smaller pockets. Pour hot liquid into each jar, leaving 1/2 inch of head space.
- Add lids and process jars in canning pot for 15 minutes.