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Prep Time: 12 hours
Chill Time: 15 minutes
Servings: 7 L (7 quarts)
7.25 kg 10–12 cm (4-5 inch) pickling
cucumbers
8 L (2 gallons) water
375 mL (1-1/2 cups) Windsor Coarse Salt® , divided
1.5 L (1-1/2 qts) vinegar (5%)
60 mL (1/4 cup) sugar
625 mL (2-1/4 cups) water
30 mL (2 tbsp) whole mixed pickling spice
75 mL (5 tbsp) whole mustard seed
21 heads fresh dill or 105 mL (7 tbsp) dill seed
Preparation
Wash cucumbers. Cut 1/16-inch slice off
blossom end and discard. Cut lengthwise into quarters. Dissolve
175 mL (3/4 cup) salt in 8 L (2 gallons) water. Pour over cucumbers
and let stand 12-18 hours; drain.
Cooking
Combine vinegar, 175 mL (3/4 cup) Windsor Coarse Salt,
sugar and 625 mL (2-1/4 cups) water. Add mixed pickling spices
tied in cheesecloth. Heat to boiling. Fill clean, hot quart jars
with pickles. Add 10 mL (2 tsp) mustard seed and 3 heads dill
or 15 mL (1 tbsp) dill seed per quart. Discard spice bag. Pour
boiling pickling solution over pickles, leaving 1.27 cm (1/2 inch)
headspace. Remove air bubbles using a non-metal spatula. Wipe
rims of jars and adjust lids. Process for 15 minutes in a boiling
water bath.
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