Ingredients
- 4 pounds cucumber (7 large cucumbers, fat cucumbers, cucumbers must be large but not soft or yellow)
- 6 cups granulated sugar
- 6 1/2 cups vinegar (pickling vinegar)
- 3/4 cup water
- 8 hot peppers
- 8 teaspoons mustard seeds
- 8 small bay leaves
- 4 teaspoons dill seeds
- 8 teaspoons peppercorns, white
How to Make
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Step 1: Sterilize 8 pint jars
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Step 2: Peel the cucumbers, cut in half long ways and scoop out the seeds
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Step 3: Cut the cucumbers into 1/2" spears that are apprx. 3/4" shorter than your pint jar, thus allowing some head room in the jars.
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Step 4: Place the evenly divided peppers, mustard seeds, bay leaves, dill seeds and peppercorns in the bottom of each sterilized pint.
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Step 5: Pack the spears tightly into the jars on top of the spices
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Step 6: Make the syrup by putting the sugar, vinegar and water in a large pot, stiring until the sugar has dissolved, bring to a boil. When you fill the jars the syrup must be at a full boil
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Step 7: Fill the jars with the boiling syrup/vinegar. Make sure the jars edges are clean with no syrup on them. Place a slightly heated lid on, screw on the ring
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Step 8: Check that the lids have popped when they cool
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Step 9: Leave for at least two weeks and then enjoy
We hope you enjoy this recipe!
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