Makes burger night easier when the pickles are already sliced.
Makes 5 pints - boiling water processing time 15 minutes
- 13 cups Cucumbers, trimmed and sliced trimmed
- 3 Tbsp Pickling Spice (homemade or store bought)
- 4 cups Apple Cider Vinegar (at least 5% acidity)
- 4 cups Water
- 3/4 cup Sugar
- 1/2 cup Pickling Salt or Sea Salt (no additives)
- 5 Bay Leaves
- 5 Garlic Cloves
- 2 1/2 tsp Mustard Seeds
- 5 heads Fresh Dill
3. Then combine the vinegar, water, sugar, and spice bag in a large saucepan. Bring it to a boil, stirring to dissolve sugar and salt. Then reduce the heat and boil gently for 15 minutes, until spices have infused the liquid.
4. Then to each jar, place 1 bay leaf, 1 garlic clove, 1/2 tsp mustard seeds and 1 head of dill into a hot jar. Pack cucumber slices into jar leaving a 1/2 inch headspace. Ladle hot pickling liquid into jar to cover cucumbers leaving a 1/2 inch headspace.
5. Remove air bubbles and re-measure headspace. If needed, add more pickling liquid to meet recommended headspace. Wipe jar rim with a clean paper towel dipped in vinegar. Center the lid on jar and apply band, tighten to fingertip tight (not wrist tight). Place the jar in the boiling-water canner. Repeat until all jars are filled.
6. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Once the water is boiling, process the pint jars 15 minutes, adjusting for altitude. Turn off the heat and remove the lid. Let the jars cool in the canner for 5 minutes. Remove jars from canner and place on a dish towel on the counter top - do not re-tighten the lid bands if they are loose. Allow them to cool for 12-24 hours. Then check the lids for a seal, they should not flex when the center is pressed.
Recipe comes from Ball Mason Jar