During the summer gardening season, we always end up with an abundance of 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
Ingredient:
- 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
Ingredients:
- 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.
The Author:
Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at http://wahmshelly.blogspot.com