I went to the local greenhouse and they were selling a bunch of pickling cucumbers, so I thought "Why not?" I would do this again next summer for sure!
Ingredients:
3.5 lbs of pickling cucumbers
2 cups water
1 cup vinegar
Kosher Dill Pickle envelope
2- Ball Quart, 32 oz, Fresh preserving Jars with Lids*
*I used a large Pyrex bowl and called it a day.
Scrubbed and cut into 1/4ths.
Combine water, vinegar, and pickle mix in a sauce pan. Heat to a boil.
Pack per instructions on the packet or on the website link above.
We used the Enjoy Now method.
Pour hot pickling liquid over the cucumbers and let stand 30 minutes.
Refrigerate.
You are supposed to let this stand 3 weeks before eating "for best flavor".
We were eating them before the week was over... hahaha
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