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Danish Asier Pickles
Vera Bergman (Bergy)
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Prep Time
20
mins
Cook Time
20
mins
Course
Appetizer
Cuisine
Danish, European
Servings
8
pint jars
Equipment
8 pint Canning jars with lids and rings
also water bath canning equipment
Ingredients
4
pounds
fresh kirby or pickling cucumbers
without shriveled ends
6
cups
granulated sugar
6 1/2
cups
white vinegar
3/4
cup
water
8
hot Thai red peppers
8
teaspoons
mustard seeds
8
small bay leaves
4
teaspoons
dill seed
8
teaspoons
peppercorns
Instructions
Sterilize 8 pint jars, with appropriate rings and unused lids.
Trim ends and peel cucumber, quartering into spears lengthwise. Use knife blade at an angle to cut out seeds.
Trim spears to fit jar size if needed, leaving 3/4-inch head space.
Divide peppers, mustard seed, bay leaves, dill seed and peppercorns among canning jars.
Pack cucumbers tightly into the jars.
Heat the sugar with the water and vinegar to a full boil, stirring to completely dissolve sugar.
Pour syrup into jars and wipe down rims.
Add sterile lids and rings.
Process in a water bath canner for 15 minutes.
Allow ars to cool at room temperature and refrigerate any jars that did not pressurize and seal.
Alternatively you can just refrigerate the pickles without doing a water bath if you prefer.
Age pickles for two weeks for best flavor.
Notes
From the kitchen of palatablepastime.com
Keyword
Asier Cucumber Pickles, Christmas