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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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this recipe is from my 83 year old neighbor (i have learned so much about canning and freezing from her), everyone that eats these tries to sneak off with the jar. cook time does not include time for water to heat to boiling in the water bath canner. prep time does not include time to wash cucumbers. Ingredients:
4 1/2 cups water |
2 cups cider vinegar |
1/4 cup canning salt |
3 -5 hot peppers (1-2 per jar-i use cheyenne) |
3 -5 garlic cloves (1-2 per jar) |
dill seed |
Directions:
1. Wash and trim stem ends off cucumbers.
2. If canning in PINT jars: put in jar: 1 hot pepper, 1 clove garlic, 1 teaspoons.
3. dill seed and pack with cucumbers.
4. If canning in QUART jars: put in jar: 2 hot peppers, 2 cloves garlic, 2 teaspoons.
5. dill seed and pack with cucumbers.
6. Boil water, vinegar, and canning salt.
7. Pour water mixture in jar over cucumbers.
8. Top jars with lids and screw rings.
9. Hot water bath til pickles are white .
10. -about10-15 minutes.
11. Set out to seal.
12. *If one doesn't seal, i put it in the refrigerator and we eat those first.*If you don't use all the liquid, you can put in refrigerator to use next time.
13. *(I have also been making pickles and had to make more of the water mixture-it's frustrating, but it can happen)*.
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