This years produce of cucumbers, or as my neighbor calls them "squash cumbers", was in abundance. Out of this abundance comes jars upon jars of pickles and relish.
Our squash cumbers, as so eloquently named by our neighbor, discovered their cross breed while intertwining with their neighbors all spring and summer long. The beautiful colors of yellow mixed in make for an appetizing array of bounty for the winter and hopefully next years BBQ's!
I got this very distinct recipe for Dill Pickles out of this years "Balls Blue Book Guide to Canning and Preserving" magazine.
8 lbs 4-6 Inch Cucumbers cut length wise in half
3/4 Cup Sugar (I used raw sugar)
1/2 Cup Ball Salt (I used canning salt)
1 Qt Vinegar
1 Qt Water
3 Tablespoons Ball Mixed Pickling Salt
Green or Dry dill (1 Head per jar)
Wash cucumbers; drain.
Combine sugar, salt, vinegar and water in a large sauce pot. Tie spice in a spice bag; add spice bag to vinegar mixture (if you don't have a spice bag you could use a metal tea strainer); simmer 15 min. Pack cucumbers into hot jars, leaving 1/2 inch head space; put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1/2inch head space.
Add pickle crisp to each jar. Remove any air bubbles at this time by poking around the jar with a knife or similar utensil.
Add caps. At this time the water is usually so hot that I let the caps pop on their own. Or you could process pints and quarts 15 minutes in a boiling water canner.
Be sure and label. I like to make my own on my printer and sticker paper. Looking forward to enjoying the fruits of your labor. They also make Fun and unique thank you gifts for dear friends.