8 lbs small cucumbers
4 C water
4 C distilled white vinegar
3/4 C sugar
1/2 C pickling salt
3 T pickling spice
fresh or dried dill
fresh cloves garlic
whole mustard seeds
canning jars with lids & rings

Place cucumbers in a large pot and cover with ice. Let stand for at least 2 hours but no more than 8. Drain.

Place water, vinegar, sugar, salt and spice in a saucepan. Bring to boil then simmer for 15 minutes.

Sterilize jars and lids in boiling water for at least 5 minutes. Cut cucumber in slices, spears or leave whole. Place dill, garlic and mustard seeds into bottom of hot sterilized jars. Follow by packing the cucumbers, filling the jars within 1/2 inch from the top. Pour hot pickling liquid into jars, filling within 1/4 inch of the rim. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot and process for 5 minutes or the time recommend by your county extension agent.

Remove the jars from pot and place onto a cloth cover or wood surface several inches apart until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight. If any jars have not been sealed properly, refrigerate and eat within two weeks. Store in a cool, dark area and wait at least 1 week before opening. 


Anonymous said...

Sounds great, I have been wondering what to do with all these yellow cucumbers. I will definitely give this a try thanks.

Jennie said...

how much garlic and how much dill are you putting in the bottom of each jar??

we want to try this ASAP, would love a quick response, thanks!

Kimber said...

Hi! I don't usually measure but I'd say maybe at least a teaspoon of dill and not more than a tablespoon. For garlic, at least one clove, but put as many as you'd like because pickled garlic is good too. I usually put one or two cloves. Have fun canning! This is my favorite season for canning :)

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