You will need:
3 1/2 pounds pickling cucumbers, cut into spears (about 15 pickles)
4 cups water
4 cups 5% acidity vinegar (I used apple cider vinegar)
3 T. sugar
3 T. sea salt
6 t. dill seed
6 t. pickling spice
4-6 garlic cloves
Cut pickles into spears, place into mason jars. I used 4 four-cup mason jars that I bought at the Kiwanis weekly rummage sale. Divide dry flavorings evenly among the jars. Prepare Brine: Combine all the brine ingredients and stir until salt & sugar are dissolved. Bring to a boil and let boil for 2 minutes. Remove from heat. Pour Brine evenly into the mason jars completely covering the pickles. Seal and refrigerate for 24 hours.
If you don’t have enough Brine to completely cover the pickles, simply make more. This recipe was enough for me.
Design your own pickled vegetables
See this month’s edition of Eating Well for a full article on how to design your own pickled vegetables.
3.5 pounds pickleing cucumbers = $1.19
Pickleing spice (5.99/lb.) = $0.43
Dill Seed (6.99/lb.) = $0.50
5 Garlic cloves = approx. $0.65
Vinegar = approx. $0.50
Total cost of ingredients: $3.27
Amount per jar of pickles: $0.82