This summer’s cucumber harvest has been extremely successful for us. The first day, I picked about 13 cucumbers, and as much as I love fresh cucumbers, there was no way we could eat all of those in time before another batch would be ready to pick again. So, I decided to can them.
I will admit, I’m still a novitiate when it comes to canning and preserving, so I always reference my favorite cookbooks to guide me through the process. The recipe I chose to use for these classic dill pickles is from the cookbook “You Can Can” from Better Homes and Gardens.
It’s an extremely simple and a perfect recipe to try if you are new to canning and preserving food. I did add a couple of extra ingredients (**) to give the pickles a little more spice.
So let’s get canning!
Prep: 30 minutes
Process: 10 minutes
Stand: 1 week
Makes: 6 pints (36 pickles)
3 pounds 4-inch pickling cucumbers (about 36)
3 cups water
3 cups white vinegar
1/4 cup pickling salt
1/4 cup sugar
6-9 heads of fresh dill or 6 tablespoons dill seeds
** 3 teaspoons peppercorns**
**3 cloves garlic**
- Thoroughly rinse cucumbers. Remove stems and cut off a slice from each blossom end. Slice into 1/4-inch slices or spears. In a large stainless steel, enameled, or nonstick saucepan combine water, vinegar, pickling salt, and sugar. Bring to boiling.
- Place 1 head of fresh dill or 1 tablespoon of dill seeds, 1/2 teaspoon peppercorns, 1/2 clove of garlic, 1/2 jalapeno (seeds removed, optional) into each hot sterilized pint jar. Pack sliced cucumbers loosely on top of spices, leaving 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; add lids. Process in a boiling-water canner for 10 minutes (begin timing when water returns to boiling). Remove jars; cool on racks. Store. Let stand for 1 week to develop flavors before serving.
As you can see from my photo I sliced them into spears and I also sliced them 1/4-inch thick to use for our hamburgers. These pickles are so delicious and tasty, I truly hope you give this recipe a try.
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