Pickles Canned

Wonderful Homemade canned pickles.
Pickles Canned
Pickles Canned

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • `Quart size wide mouth jars with canning rings and lids

  • `Several peeled cloves of fresh garlic

  • `Sprig of fresh dill

  • `Red pepper flakes

  • `Pickling cucumbers

  • `Jar of alum (find in the spice section) ( I don't like this ingredient and take this out when I do mine)

  • `Apple cider vinegar

  • `Kosher salt

Directions

Heat the canning jar lids in a pan covered with water to a boil, set aside Run the jars through the dishwasher to sterilize and keep hot by placing them in either hot water in a pan or set them in the oven on warm. I try and time the making of pickles with the heat cycle on the dishwasher. Heat on the stove to boiling (per jar) 1 ½ cup of water ½ cup of apple cider vinegar 2 Tablespoons of kosher salt Stuff the hot jar with clean Pickling cucumbers Fresh Dill Peeled Garlic cloves (can add a few or allot) A Tablespoon of red pepper flakes Place a ½ teaspoon of alum on top and pour the boiling pickling brine to within ½ inch of the top of the jar. Wipe the edge of the jar with a clean cloth or paper towel moistened in the hot water covering the lids. Remove a lid from the hot water with tongs and place on the jar, tighten the ring down and turn the jar upside down until it cools. Turn right side up, check for a seal then take off just the ring. If you leave the ring on the salt will rust it to the jar. Store for at least a month before opening.

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