4 lbs. cucumbers
14 sprigs fresh dill
35 black peppercorns
14 Chile peppers
1 qt. water
1 qt. white vinegar
¼ cup canning salt
Soak fresh washed cucumbers in tub of
ice water overnight.
Next day prepare the jars. Drain pickles and wipe dry.
Put into each jar:
2 sprigs dill
5 peppercorns
2 Chile peppers
Slice into spears or pack whole into jars.
Boil vinegar, water and salt for 5
minutes and pour over cucumbers. Seal and
process in boiling hot water bath for 10 minutes. Makes 7 pints.
© Crackerberries 2014
