Super simple crunchy pickles made at home.
When Grandma had 8 kids and 15 farm hands to feed, she made pickles in crocks. When it came time to scale down, she used the same method in jars. Her pickles where always crunchy and easy to slice for salads or sandwiches.
Cucumbers, medium whole
1 quart water
1/2 cup vinegar
Dill or dill seed
Pack whole cucumbers loosely in sterilized quart jars.
Add large bunch dill or 2 T. dill seed, 2 T. pickling salt, 1 clove garlic and 2 or 3 peppercorns to each jar.
Combine tap water and vinegar. Fill jars to within 12 inch of sealing edge with solution.
Place caps on jars but not tight.
The fermentation process will take about two weeks. If liquid has worked out of the jar, add enough vinegar to bring the headspace back to 1/2 inch.
Get the steam canner boiling.
Clean the sealing edge with a damp rag.
Wash and scald the lids. Cap the jars tight.
Steam 5 minutes - long enough to heat the glass but not the contents.