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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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