SALT-FREE PICKLES

Organic Gardening, August 1988

4 ½ cups white vinegar

4 ½ cups water

2 tab. sugar, opt.

14 cloves garlic

7 grape leaves

7 strips horseradish root, about ½” by 3”

mustard seeds, 1 tea. for each jar

whole peppercorns, 3 for each jar

whole cloves, 1 for each jar

fresh dill, 2 sprigs for each jar

Sterilize 7 pint jars in boiling water for 15 min. Keep them in water until ready to use. Use freshly picked, good-quality pickling cucumbers. Wash them thoroughly to remove any soil that might harbor bacteria. Soak in ice water for at least an hour. They should be refrigerated or soaked in ice water after that to stay crisp.

Cut cucumbers in half lengthwise, and cut off the blossom end of each one. Bring to a boil the vinegar, water, sugar, and garlic in a stainless steel or enamel pan.

To the bottom of each jar add a grape leaf from the garden, mustard seeds, peppercorns, dill and a whole clove. Heat canner. Fill jars with the horseradish and cucumbers, arranging them as tightly as possible. Add 2 cloves of garlic to each jar. Pour vinegar mixture to within a quarter-inch of the top. Boil 15 min. in the canner. After removal leave space between jars so air can circulate for quicker cooling.