Pickles

 

We grew 2 kinds of cucumbers this year one was a round stubby one and the other the standard pickling cucumber the 3 little O's love to eat them and I just had enough to stash back 8 jars of pickles. They had a cucumber a day from Mid June to late Sept out of the garden so to even get one I could jar was a success. 

I like to use wide-mouth jars and I use the water bath method because I use acids with them. 

                                                            This book is my canning bible,

                                             I get everything I know about canning from this book
                    My words of advice on canning get a book you trust and follow it to be safe. 
                                

You will need

• 3 1/2 lbs pickling cucumbers (about 14 small to medium) 
• 2 1/2 cups vinegar (5% acidity) 
• 2 1/2 cups sugar 
• 1/4 cup Ball® Bread & Butter Pickle Mix 

 

Directions

1. Slice ends off cucumbers then cut into 1/2-inch slices. 
2. Combine vinegar, sugar, and Ball® Bread & Butter Pickle Mix in a medium saucepan and bring to a boil. 
3. Pack based on ENJOY NOW or FRESH PRESERVE steps below.       

ENJOY NOW (Refrigerate up to 3 months):  

1. Pour hot pickling liquid over cucumber slices in a large bowl. Cool to room temperature, about 30 minutes. 
2. Pack cucumber slices into jars. Ladle pickling liquid over cucumbers. Place lids & bands on jars. 
3. Refrigerate pickles. For best flavor, allow pickles to stand in refrigerator for 3 weeks.      

     OR 

FRESH PRESERVE (Store up to 1 year):  

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands. 
2. Pack slices into a hot jar leaving a 1/2-inch headspace. Ladle hot pickling liquid over slices leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center lids on jars. Apply bands and adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.  
3. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed. For best flavor, allow pickles to stand for 4-6 weeks. 

                                                This year I am trying a pickling croc too!