4 ½teaspoonssugaradditional is used in the first step
Mustard seed - 1 teaspoon per jar
Fresh dill - 2-3 sprig per jar
1small onionsliced
4mason jars
Instructions
Peel cucumbers and remove seeds with a spoon.
Cut cucumbers into ¼-1/2 inch strips.
Layer cucumber slices in a large pot.
Sprinkle salt over each layer.
Cover with a plate and something heavy for weight.
Refrigerate 24-48 hours.
When ready to pickle, pour off water, dry with a paper towel.
Pack into 1-pint jars onion, cucumber, mustard seed, and dill.
Juice: bring water, vinegar, salt and sugar to a boil.
Pour hot juice into packed jars.
Let jar cool completely and then place into refrigerator.
Can be stored in the refrigerator for 3 months.
Notes
Tips to make pickles:
You don't need to use pint jars. You can use any size jar you have. We used to use old spaghetti sauce jars!
Extra salt is needed beyond the 4 ½ tsp. The 4 ½ teaspoon is for the brine. When you prep the cucumbers you are layering them into a pot in order to extract the excess water in the cucumbers. To do this we have to salt the cucumbers. We salt each layer. I just sprinkle the salt, so it's hard to measure exactly.
You don't have to place the ingredients in any particular order. Sometimes I add the mustard seed first to the jars, then add the cucumbers, onion, and dill.
Let the jars cool completely before placing the pickles into the refrigerator.