Canning & Preserving: Over 75 Recipes for the Homestead Kitchen by Kim Pezza

Author:Kim Pezza [Pezza, Kim]
Language: eng
Format: epub
ISBN: 978-1-57826-539-8
Publisher: Hatherleigh Press
Published: 2014-09-30T04:00:00+00:00

Wash cucumbers. Leave the cucumbers whole if smaller than 4 inches in diameter. For larger cucumbers, cut them in slices (or cut lengthwise, in halves, or quarters).

Prepare jars, lids, and hot water bath canner (see this page for instructions). Keep jars and lids hot.

Combine the salt, vinegar, and water in a 3- to 4-quart saucepan. Bring the liquid to a boil over high heat, stirring occasionally to dissolve the salt. Keep the liquid hot.

Tightly pack the cucumbers into prepared jars. Add 1 teaspoon of pickling spices, 6 peppercorns, and 1 tablespoon of dill seed to each quart jar. If using pint jars, add ½ teaspoon of pickling spices, 3 peppercorns, and 1½ teaspoon dill seed to each. If using fresh dill, add a sprig or two to each jar between the inside edge of the jar and the cucumbers.

Using a ladle and a funnel, spoon the hot liquid into packed jars, leaving ½ inch of head space for the quart jars or ¼ inch of head space for the pint jars. Completely submerge the cucumbers in the liquid. If they protrude from the jar, adjust them until the proper head space is achieved. Release any air bubbles. Add more liquid to the jars if needed.

Wipe the outer rim of the jars with a clean damp cloth to ensure a tight fit. Adjust the two-piece lids and secure snugly.

Place jars in hot water bath canner, making sure the water covers the jars by at least 1 inch. Boil for 15 minutes for quart jars or 10 minutes for pint jars (see this page for process times for higher elevations). Turn heat off, remove jars, and cool overnight. Remove outer lid and store.

Garlic Dill Pickles

Makes 4 quarts

5 pounds cucumbers, cut into slices lengthwise

1 teaspoon powdered alum

8 cloves garlic

8 teaspoons dill seed

1 quart distilled white vinegar

2 quarts water

1 cup salt

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