PREP TIME
20 mins
COOK TIME
20 mins
SERVINGS
8 jars
Ingredients
- 1/2 cup canning salt
- 4 1/2 cups white vinegar
- 8 cups water
- 6 tsp minced garlic
- 5 Tbsp (approx.) dill seed (not dill weed, but dill seed)
- Pickling cucumbers, enough to fill 6 pint canning jars (depending on size, approx.18-20)
COOKING INSTRUCTIONS:
Canned Pickles
- Slice cucumbers into chips (rounds) or long slices.
- Using quart canning jars, sanitize jars and lids by submerging in boiling water for 20 minutes. Remove jars from water and place on a towel on counter.
- Working quickly to ensure jars stay hot, fill each jar with enough cucumbers, leaving 1/2” space at top of jar.
- Add a tsp of minced garlic and 3/4 Tbsp dill seeds to each jar.
- In a large saucepan, heat vinegar, canning salt, and water to boiling, stirring to dissolve salt.
- While brine is coming to a boil, in a separate bowl pour some **almost to boiling** water (plain “not quite boiling” water, NOT the brine) over the canning lids and rings. Let them sit in the very hot water for 5 minutes to soften the rubber seals
- Once brine is boiling, pour into each jar, filling to within 1/2” from top (pickles must be covered with brine). Remove the air bubbles in each jar by inserting a plastic knife or canning tool down the sides of each jar. Add more brine, if needed to cover pickles. Quickly wipe the rims of each jar with a clean towel to make sure rim is dry and clean. Place flat lid on, then screw down canning ring to finger tight.
- Once all jars are closed, return jars to boiling canning pot and allow to boil for 20 minutes.
- Remove jars from water and place on towel once again, leaving space between each jar. Allow to cool completely.
- Place pickles in a dark cool place. Allow pickles to remain in the jars for 2 weeks minimum before digging in.
PAIRINGS:
Canned Pickles
American Amber Lager
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