Canning Pickles by
20 Pickling Cucumbers
4 Cups of Water
11/2 Cups of Cider Vinegar
1/2 Pkg of Pickling Spices
6 Cloves of Garlic
3-4 Good Sized Sprigs of Dill
s of Water
s of Cider Vinegar
Pkg of Pickling Spices
Cloves of Garlic
-4 Good Sized Sprigs of Dill
Fill up a large bowl with ice water and soak the cucumbers for 2 hours making sure to keep the water iced.
While the pickles are icing, go ahead and sterilize your jars. I chose to sterilize mine by boiling them in a water bath for about 15 minutes.
Now grab a large pot and add in your water, cider vinegar and 1/2 your package of pickling spices. Let it boil until the spices are fully incorporated. Remove it from the heat.
Grab your sterilized container and drop a couple cloves of garlic and a sprig of dill into each. Now add in your cucumbers. Sticking as many as you can fit into the jar.Finally, pour the pickling juice over the cucumbers being sure to cover them completely. Close up the jar tight.
Now, grab the pot you sterilized your jars in and fill it back up with water. Bring it to a boil and then add in your sealed jars and let them boil for a good 15 minutes making sure to have at least 2″ of water above the top of the jar.
Your jar tops should suck in within 24 hours of removing them from the water. Store them in your cupboard for 4 to 6 weeks.