Heidi's on the "A" List for Kathy's Homemade Pickles

My friend Kathy Palazzolo makes annually a variety of her scrumptious pickles and I am so lucky to be on her A list to receive a couple of jars of her latest creation. Kathy makes her pickles with a little of this and a little of that never using the same measurements and ingredients. Yes, there are key must have ingredients to start the magic of pickling but endless to what you want to add. With that said I will try to take the recipe given to me and do my best to be accurate with making some measurements for you.

Thank you Kathy for sharing your pickle recipe with Delicious and Simple’s foodie community!

Ingredients:

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9 cups Water

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2 1/2 cups of White or Wine Vinegar

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1/2 cup Salt

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72 each whole Persian Cucumbers, 5-6 per jar approximately

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12Bayleaf

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Bunches Fresh Dill

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Several Garlic cloves, to taste

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Large Onions, Sliced thin

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For Spicy Pickles Optional: Red Pepper Flakes, to taste

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8-10 1 quart Mason Jars

Directions:

Sanitize Mason jars and set aside

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In a large pot add water, vinegar and salt. Bring to a boil.

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Add Bay leaf, garlic, onions and dill to jar

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Cut tips off top and bottom off cucumbers, place approximately 5-6 in each jar or as many that fit.

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Pour hot brine solution to jar filling to the top.

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Add to taste Red pepper Flakes if you want spicy pickles.

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Seal tightly with the lid and place in a cool dark place for one week before serving.

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Refrigerate after one week and opening jar.

Side note: You can cut cucumbers lengthwise into quarters or into chips size. Amount will vary with jar sizes.

Enjoy!