Who doesn’t love to eat a nice crispy pickled cucumber when the winter winds are blowing outside? Well let’s learn how to can some so you can have a tasty, colorful treat during the bleak winter days and while you look forward to the upcoming spring.
- 2 quart sized canning jars or 4 pint sized jars will work as well.
- 3 lbs. Cucumbers - Kirby cucumbers taste better in my opinion but it is up to you.
- 2 lbs of Red Onions
- 2 Cups of White Vinegar
- 2 Cups of Water
- 2 Tbsp. of Pickling Salt
- 1 Tbsp. of Granulated Sugar
- 1 Peeled Garlic Clove and 1 tsp. dill seeds for pint jars or 2 cloves & 2 tsp. dill seeds if using quart jars
- Place jars in hot water and bring to boil over high heat.
- Once boiling, turn off heat and leave jars in water until ready to use.
- Cut cucumbers into ¼-inch coins.
- Slice Onions into ¼-inch rings and separate.
- In a separate saucepan combine your vinegar, water, pickling salt and sugar and bring to a boil.
- Carefully and safely remove jars from hot water and place on a towel.
- Add cucumbers and onions in alternating layers in each jar.
- Add your Garlic cloves and dill seeds according to the size jars stated above.
- Pour in the pickle brine .
- Leave ½ inch headspace between rim and brine.
- Slide clean spatula or butter knife down side of each jar in several places to release any trapped air.
- Wipe rims clean.
- Place new canning lids on the jars and screw hand tight with canning ring.
- Add jars to canning pot and make sure water is 1" above the jars.
- Bring to a steady boil for 10 to 15 minutes.
- Remove the jars from the water and transfer back to the towel.
- Let jars cool for 24 hours.
- Check the center of the lid and if it pops up and down then the seal did not hold and that jar should be put into the refrigerator.
- If you have a successful seal, remove the canning ring, label and store.
I would really love to hear your feedback on this. So please let me know how this turned out for you in the comments below and please do not forget to share this… remembering Sharing is Caring!
Until Next Time,