Answer: I can recommend a few good pickling varieties (as told to me by my mother in law, the best pickle maker in the world if you ask me). She likes Massy's Green (Burpee's Heirloom catalog), and Lemon Cuke (also Heirloom). She also likes Picklebush,liflower, pepper, and garlic. Add salt; cover with cracked ice; mix thoroughly. Let stand three hours, drain well. Combine remaining ingredients, pour over cucumber mixture. Heat just to a boil. Seal in hot, sterilized jars. <br><br>Bring the brine mixture to a boil, then add the cucumbers to it. Process the jars in a boiling water bath for 10-15 minutes or so to ensure a seal; does not affect the crispness of the product.
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