Have more cucumbers than you can eat from your summer garden? Why not can them and turn them into tasty pickles?
Why Try? Canning your home-grown pickles isn’t really that hard, and it gives you a real sense of accomplishment.
- Quart size wide mouth canning jars, sterilized, cooled
- HOT BRINE:
- 3 cups water
- 1/4 cup pickling salt
- 2 cups white vinegar
- Fill the jars:
- 1 dill weed sprig
- 2 cloves garlic
- 5-6 cucumbers, medium
- 1 Sterilize the jars and seals in boiling water.
- 2 Bring the hot brine ingredients to a boil.
- 3 Fill the jars with dill weed and garlic along with 4-5 whole cucumbers first and then smaller ones on top and in any open spaces, one sprig of dill and garlic cloves.
- 4 Add brine to jars leaving 1/2-inch headroom.
- 5 Wipe rim of jar until clean, place sterilized seal on jar, then tighten ring.
- 6 Place into boiling water bath for 15 minutes. The water should cover the top of the jars.
- 7 Remove from water bath and let stand for 24-48 hours before removing rings or storing. The seals will be concave when sealed.
- 8 Store for 4-6 weeks.