Pickles (canning)

Pickles (canning)
Pickles (canning)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

jars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • (6) 16oz wide mouth canning jars

  • (7) cucumbers - approximately 3lbs

  • fresh dill, enough for 3-4 sprigs for each jar

  • 12

    tsp ball kosher dill spice (2 tsp per jar)

  • 12

    cloves fresh garlic - sliced (2 cloves per jar)

  • 1/2

    tsp per jar coriander seeds

  • 1/2

    tsp per jar yellow mustard seeds

  • 1/2

    tsp per jar peppercorns

  • 4

    cups distilled white vinegar (5% acidity minimum)

  • 4

    cups water

  • 3

    tbsp + 3tsp kosher salt

  • 3

    tbsp sugar

Directions

•cut the pickles into spears so they fit in the jar with enough room to seal the lid •add the dill, kosher dill spice, remaining spices & sliced garlic •to make the brine - in a large pot, stir together vinegar, water, salt & sugar. bring to a boil ensuring the sugar & salt dissolves. boil for about 2 minutes. remove from heat •allow brine to cool for about 5 minutes. ladle into each jar so the cukes are submerged •cap/seal the jars with band & lids and refrigerate them for about 48-72 hours

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