Well, I’m happy to say that my first jar of pickles with the new recipe provided by my sis turned out great! My husband is not usually a big pickle eater, but he loves these. Last year, my dad and I were trying different ways of fermenting pickles with whey, and it just didn’t work. Actually, Dad got one fantastic batch and then couldn’t duplicate it. In any case, the following recipe is easy and seems to be foolproof. You can eliminate the red pepper flakes if you are a spice-weinie like my sister.
1 1/2 cups water, boiled and cooled
1 cup white vinegar, 5% acidity
For each quart jar add
1 tablespoon kosher salt
2 tablespoons dill seeds
1/4 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon red pepper flakes
1 bay leaves
2 garlic cloves, minced
3 -6 cucumbers ( depending on size)
Add salt and spices to each jar. Add cucumbers sliced, whole (ends trimmed) or spears, packing them in tightly. Fill jar to within 1/2 inch of the top with pickling liquid to cover the cucumbers. Put a lid and ring on the jar and shake for a few seconds to distribute the salt and spices evenly. Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.