- 7
- 15 mins
- 40 mins
Ingredients
- 9 lbs. Pickling cucumbers
- 16 Cups Purified Water
- 1 Cup Pickling Salt
- 6 Cups Vinegar
- 14 Pint Jars or 7 quart jars
Preparation
Step 1
1. Get all your canning jars ready first. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill with hot water; set aside.
2. Fill canning kettle half-full with hottest tap water; set on burner over high heat.
3. In a medium saucepan, fit lids and rings together, cover with water, bring to a simmer.
4. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside.
5. Wash pickles well. NOTE: When washing/scrubbing cukes, sort them into piles by size. This really helps make your jars look nicer. If you have uniform sizes it makes for easier packing, too
6. Pack Cucumbers in a jar with dill and garlic
7. Once jars are loaded, pour in the brine leaving half-inch head space in each jar.
8. Add lid and ring to each jar, tightening evenly.
9. Place jars into canner with water JUST to the necks of the jars.
10. Bring water ALMOST to a boil (about 15 minutes--depending on how fast it heats up).
11. For pints, process for 15 minutes. For Quarts, process for 25 minutes.
11. Remove jars, set on a dish towel on the kitchen counter, cover with another dish towel & let cool.
12. Check for seal (indented lid), label jars or lids, store in cool dark cellar or cupboard.
13. For best results, allow pickles to sit for 6 months before eating.