Soaking the cucumbers in an ice water brine helps retain their crunch.
- Portion size 500 servings
- Credits : Canadian Living Magazine: August 2008
- 6 lbs small (4 inch/10 cm) pickling cucumbers
- 12 cups ice cubes
- 1/3 cup pickling salt
- 3 cups water
- 4 cups white vinegar
- 4 cups water
- 1/2 cup pickling salt
- 2 tablespoons pickling spices
- 3 tablespoons mustard seeds
- 9 fresh dill
- 9 cloves garlic
MethodScrub cucumbers. Cut 1/8 inch (3 mm) off ends. Layer cucumbers and ice in large deep glass or stainless-steel container.
Dissolve salt in water; pour over cucumbers. Add enough cold water to just cover cucumbers. Fill resealable bags with water; place over cucumbers to keep submerged. Refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
Drain cucumbers. Trim to 3-1/2 inches (9 cm); cut each cucumber lengthwise into 6 wedges.
Pickling Solution: In large saucepan, bring vinegar, water, pickling salt and pickling spice to boil; reduce heat and simmer for 15 minutes. Strain.
Into each of nine 2-cup (500 mL) canning jars, place 1 tsp (5 mL) mustard seeds, 1 head dill and 1 clove garlic. Tightly pack in cucumbers to within 3/4 inch (2 cm) of rim. Add hot pickling liquid to cover cucumbers, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes. Let stand for 3 weeks before opening.
Nutritional facts Per spear: about
- Sodium 318 mg
- Protein 0 g
- Calories 3.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Folate 1.0
- Vitamin C 2.0