Hutterite Pickles

By Jacky H

Ingredients

• Brine:
• 10 lbs small cukes (diced large)
• 1 red pepper diced
• 1/2 cup pickling salt
• 6 diced carrots after letting the cukes stand.
• Chopped garlic and dill
• 4 1/2 cups vinegar
• 4 cups water
• 6 cups sugar
• 1 Tbsp each of tumeric, mustard seed and celery seed.
• Boil for 5 minutes before pouring over cukes.

Preparation

Step 1

Sprinkle salt over cukes and red pepper. Mix well. Cover and let stand for 3-4 hours or overnight. Drain and add 6 diced carrots.

For hot pickles, add a pinch of pepper flakes before adding the brine.

Add chopped garlic and dill to each jar. Add cuke mix and top with brine.


Oven seal. 300 degrees for 1/2 - 3/4 hour until cukes change colour or they rise from the bottom of the jar.

Makes 14 pints or 7 quarts