Bring the canner to a simmer (180˚F) for 10 minutes and keep the jars hot. Now-Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Sprinkle canning salt over the top of the cucumbers and onions, cover with ice and water, and let stand for 3 hours.
Combine sliced cucumber and onions a large bowl. Wash cucumbers, cut into 1/4-inch slices discarding ends. ¼ cup Pickling Salt | 2 quarts crushed ice or ice cubes and waterġ cup Cane Sugar | 1 tablespoon Mustard Seed | 1 teaspoon Celery Seedġ teaspoon Turmeric, ground | 1 teaspoon Black Peppercorns Prep Time: 3.5 Hours | On the Table: 7-10 DaysĤ to 5 Mason or Ball Pint Jars | 10 3” Pickling Cucumbers | 1 large Yellow Onion They can be stored for up to 1 year.īread and Butter Pickles (yield 4-5 Jars) Pickles will be ready to try in about 7-10 days but get even better over time. Sealed jars should feel solid when tapped and be concave in shape. As the jars cool you will hear them pop as they seal. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. Process in a canner water bath of boiling water for 10 minutes. Pour boiling pickling mixture over cucumbers to within ½ inch (head space) of the rim. Ensure you have room to pour in the pickling liquid. Divide evenly and distribute the dill seeds and the dill leaves. Now, cut the garlic cloves in ½ and evenly distribute into the jars. Remove hot jars from canner and quarter the pickles and stuff into the storage jars. NOW- combine the water, vinegar, pickling salt and sugar and bring to a boil. Once washed, trim off the stem end by ¼”. Soak the pickling cucumbers and wash with a paper towel.
Prep Time: 35 Minutes | On the Table: 7-10 DaysĤ to 5 Mason or Ball Pint Jars | 10 3” Pickling Cucumbers | 2 tablespoon SugarĢ cups Distilled White Vinegar | 2 cups Water | 2 tablespoons Pickling SaltĤ teaspoons Fresh Dill Leaves | 2 teaspoons Dill Seeds | 8 Garlic Cloves Set aside to air dry on a clean kitchen towel. So put on some good Bluegrass, get out your Mason Jars or Ball Jars and make some memories! ***Please note*** It is important to wash your jars, lids, screw bands, and canning tools in hot soapy water. Below, I have two recipes that you can try this summer- they are easy to execute and can add additional complexity to your backyard cookouts this Summer. Some popular choices this summer: Shepherds Salad, Asian Cucumber Salad, House Salads along with the Black Seed Simpson lettuce eventually I will run out of space in the cooler and will start planning for PICKLES! Once of the most common varieties are Dill Pickles, Bread and Butter Pickles and Spicy Cajun Pickles- all go well on grilled burgers. CHARLOTTE – As my cucumber vines are starting to climb the trellis, while others are starting their journey out of my raised bed and into my grassy landing, I have started to plan all of the things I will be doing with them.