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Canning Pickles

DerbyChef's picture
Ingredients
  Cucumbers 5 Pound, halved
  Distilled white vinegar 2 Cup (32 tbs)
  Kosher dill pickle mix 1⁄2 Cup (8 tbs) (Ball’s Kosher Dill Pickle Mix)
  Water 4 Cup (64 tbs)
  Mustard seeds 1 Teaspoon
  Sugar 2 Tablespoon
Directions

GETTING READY
1. In a large vessel boil water and place the glass jars and lid into it. Take out the jars and lid and set aside.

MAKING
2. For making brine – In a large pot stir in the distilled white vinegar, Ball’s Kosher Dill Pickle Mix, water, mustard seeds, sugar, and bring to a boil and simmer 10 minutes.
3. Place the cucumbers in the sterilized jar and pour in the brine. Leave ½ inch head-space in the jar. Close the jar with the lid.
4. In a large canner add in the water and let it boil.
5. Place in the cucumber jar to the canner and `cover. Set the timer for 10 minutes.
6. Remove the jars from the canner and store.

SERVING
7. Serve Pickled Cucumber with roasted chicken and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Taste: 
Sweet Sour
Storage: 
Preserving
Dish: 
Pickle
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Cucumber
Interest: 
Easy, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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3.6
Average: 3.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 588 Calories from Fat 33

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 0.91 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 708.8 mg29.5%

Total Carbohydrates 118 g39.5%

Dietary Fiber 12.1 g48.3%

Sugars 68.4 g

Protein 16 g32%

Vitamin A 47.7% Vitamin C 106.1%

Calcium 41.8% Iron 38.9%

*Based on a 2000 Calorie diet

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