cucumbers, so we like to make our own fresh pickles and can them for
future use.
Both of the following recipes use fresh cucumbers along with various other
ingredients.
Classic Pickles
25 cucumbers, sliced
4 large onions, sliced
2 large peppers, sliced
1/2 cup canning salt
5 cups white vinegar
2 tablespoons mustard seed
1 teaspoon Tumeric
In a large kettle or large bowl, combine the sliced cucumbers, onions and
peppers with the canning salt. Cover and let mixture sit for 4 hours,
stirring once every hour. After 4 hours, drain the liquid from the bowl.
In a large kettle, combine the vinegar, mustard seed and Tumeric. Bring
mixture to a boil and boil for 4 minutes. Reduce heat and stir in the
cucumber, onions and peppers mixture. Simmer for 5 minutes on low. Ladle
cucumbers into hot sterilized canning jars, wipe the rim clean and seal.
Process in a water bath canner for 10 minutes.
Dill Pickles
8 cups tap water
4 cups white vinegar
2/3 cup canning salt
granulated sugar
garlic and dill to taste
10 cucumbers
alum lumps
In a large kettle, combine the water, white vinegar and canning salt.
Bring this liquid to a rapid boil and boil for 10 minutes. Place cucumber
spears, dill and garlic into your clean and hot canning jars. Add 1
tablespoon of granulated sugar to each jar. Using a ladle, spoon the hot
liquid into your canning jars, leaving a 1/2" head space. Add 1 pea sized
lump of alum to each jar. Seal jars and process in your water bath canner
for 15 minutes.
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