Discover the Best Method for Making Crispy, Crunchy Canned Pickles
8 cups water
0.50 cup salt
6 cups vinegar
1 cup sugar
1 tbsp pickling spices
garlic
1 tsp mustard seed
1 tsp dill
cucumbers
1
Cut Off the Blossom Ends: Remove a small slice from the blossom end to prevent softening.
2
Making the Brine
Dissolve the Salt: Mix three-quarters of a cup of good quality salt in one quart of warm water.
Add Cold Water: Top up with cold water to make two gallons of brine.
3
Prepare the Pickling Brine: Combine eight cups of filtered water, six cups of 5% vinegar, a quarter cup of sugar, and half a cup of salt. Add one tablespoon of pickling spices tied in cheesecloth and bring to a simmer.
4
Canning Process
Prepare Jars: Place a clove of garlic, a teaspoon of mustard seed, and a teaspoon of dill in each jar
5
Fill with Cucumbers: Pack sliced cucumbers into the jars, leaving half an inch of headspace
6
Add the Brine: Pour hot brine over the cucumbers, maintaining the headspace.
7
Low Temperature Pasteurization: Heat jars in a canner at 180-185°F for 30 minutes. This method prevents overcooking and maintains crispness.
8
Cool and Store: Remove jars and let them cool for 12-16 hours. Check seals, label, and store for at least two weeks before enjoying.
Enjoy Your Perfect Pickles
Ingredients
8 cups water
0.50 cup salt
6 cups vinegar
1 cup sugar
1 tbsp pickling spices
garlic
1 tsp mustard seed
1 tsp dill
cucumbers
Directions
1
Cut Off the Blossom Ends: Remove a small slice from the blossom end to prevent softening.
2
Making the Brine
Dissolve the Salt: Mix three-quarters of a cup of good quality salt in one quart of warm water.
Add Cold Water: Top up with cold water to make two gallons of brine.
3
Prepare the Pickling Brine: Combine eight cups of filtered water, six cups of 5% vinegar, a quarter cup of sugar, and half a cup of salt. Add one tablespoon of pickling spices tied in cheesecloth and bring to a simmer.
4
Canning Process
Prepare Jars: Place a clove of garlic, a teaspoon of mustard seed, and a teaspoon of dill in each jar
5
Fill with Cucumbers: Pack sliced cucumbers into the jars, leaving half an inch of headspace
6
Add the Brine: Pour hot brine over the cucumbers, maintaining the headspace.
7
Low Temperature Pasteurization: Heat jars in a canner at 180-185°F for 30 minutes. This method prevents overcooking and maintains crispness.
8
Cool and Store: Remove jars and let them cool for 12-16 hours. Check seals, label, and store for at least two weeks before enjoying.
Enjoy Your Perfect Pickles
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