Sept 22 1993 I cut out a recipe from the Winnipeg Free Press. I have had it since then, the pickles are amazing and the newspaper is getting tattered! So the safest place to put the best pickle recipe in the West... is in the Blog!
8 pounds pickling cucumbers
14 heads of dill
7 cloves garlic, finely chopped
7 Tablespoons pickling salt
7 Teaspoons pickling spice
3 1/2 dried red hot peppers
Brine:
8 cups vinegar
8 cups water
Fill canner with boiling water. Place 7 clean quart jars in canner over high heat.
Wash cucumbers. Cut a thin slice off blossom end and discard. Leave 1/4 inch of stem attached where possible.
Place new snap lids in boiling water; boil 5 minutes to soften sealing compound. In large stainless steel saucepan , combine vinegar and water and bring to a boil. Reduce heat and boil gently.
In a hot jar, place one head dill , one clove finely chopped garlic , 1 tablespoon pickling salt , 1 teaspoon pickling spice and 1/4 to 1/2 of a dried red pepper. Pack cucumbers snuggly into jar to within 3/4 inch of top rim. Place 1 head dill on top. Add boiling brine to cover cucumbers to within 1/2 inch. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to half inch.
Wipe jar rim and center snap lid on jar. Apply screwband just until fingertip tight. Place jar in canner and repeat for remaining pickles.
Cover canner; return water too boil, and process 15 min. remove jars and cool 24 hours.
Check jar seals, sealed lids curve downward, remove screwbands, wipe jar, label and store in a cool dark place.
Makes 6 or 7 quarts.
Store for at least 3 weeks before eating.
