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24 hour pickles: Randy's cold pickling brine Recipe

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This recipe for 24 hour pickles: Randy's cold pickling brine is from Made With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 quarts of water
2 cups of white vinegar
3/4 cup if sugar
1/3 cup of salt ( not iodized) (not leveled)
6 to 7 cucumbers
dill, fresh or dried ( lots of dill 4 stocks)
6 to 8 garlic cloves
Directions:
Directions:
Bring first 4 ingredients to a rapid boil and cool completely. Liquid should be enough to fill four jars( depending on size) was lids and jars.

Cut cucumbers to desired size and pack into jars. Add 2 garlic cloves to each jar and dill to taste. Pour liquid ( completely cooled)into jars refrigerate for 24 hours .must be kept in refrigerator.
Personal Notes:
Personal Notes:
Randy also used this brine for his dilly beans

 

 

 

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