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Detroit Dan · 08-12-2011, 08:06 AM

Oops. The recipe is in the car. I'll post it later.
If you have a bunch of pickles in your garden stay tuned.

Detroit Dan · 08-12-2011, 12:10 PM

6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions thinly sliced
5 garlic cloves
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

* quarter the cucumbers. In a large bowl combine the cucumbers, dill, onions and garlic. In a dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.

* Cover tightly and refrigerate for at least 24 hours. Store in refrigerator for up to 2 months. Yields 100 pickle spears.

**Scythe Matters** · 08-12-2011, 04:44 PM

Thanks. We DO have a bunch of cukes ready to go. Smile

***RN-PRN*** · 08-12-2011, 04:54 PM

I have a very similar recipe, Dan. Those are some good pickles.

**Gungawoman** · (This post was last modified: 08-12-2011 08:13 PM by Gungawoman.)

Thanks, Dan. My pickle recipe from last year was no good. I'm just starting to get about 100,000,000,000,000,000,000 cucumbers on the vines Big Grin

**burma.girl** · 08-12-2011, 08:39 PM

We don't have cukes, but the Hubster has been experimenting with pickling the variety of chili peppers (cubanelle, poblano, jalapeno, serrano..think there might be a couple others) he's been growing in a basic bread and butter pickle recipe. Turns out to be a great "condiment" for sammiches, tacos, even curry!