Homemade cucumbers in jars are a simple and satisfying way to preserve fresh garden flavors. Crisp, and full of aroma from spices and herbs, these pickles are perfect for enjoying on their own or adding a burst of flavor to sandwiches, salads, and meals throughout the year.
Ingredients:
- 22 lbs small cucumbers
- 3 quarts 10% vinegar
- 8.8 oz salt
- 8.8 oz sugar
- Bay leaves, horseradish root, whole black peppercorns
Instructions:
- Choose small, firm cucumbers. Wash them thoroughly and remove the stems.
- In a large pot, bring 6 quarts of water to a boil and stir in the 3 quarts of vinegar.
- Add the cucumbers to the hot vinegar solution and let them soak for 3–4 hours.
- Remove the cucumbers and pack them into sterilized jars along with bay leaves, slices of horseradish root, and a few peppercorns.
- Reheat the pickling liquid to a boil, then stir in the sugar and salt until fully dissolved. Pour the hot brine over the cucumbers in the jars, making sure they are completely covered.
- Seal the jars with lids or cover with plastic wrap, then wrap them in a towel and leave at room temperature for 24 hours.
- After 24 hours, store the jars in a cool, dark place for long-term preservation.
