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Pickles

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Recipes posted a year ago:

I got this wonderful pickle recipe from my friend Jen over at Inspiration Plantation and she was very kind to let me share it.   I got the cucumbers from her as well.  I love getting eggs, chicken, and pork from this local farm.  If you are from this area, make sure to come take a farm tour and stock up on some yummy farm goodness!

If you have not done any canning then this is an easy recipe to start with.  It’s a very easy one for kids to help with too!

Gather Up:

  • 4 to 5 pounds of small cucumbers. Slightly cut tops and cut cucumber into spears or “chips”
  • 1/2 cup pickling or canning salt (not table salt)
  • 4 cups of water
  • 4 cups of white vinegar
  • 7 to 14 cloves of garlic, I usually smash each one a bit
  • 7 to 14 dill heads
  • 7 tsp whole dill seed
  • 7 tsp whole mustard seed
  • 3 tsp or so of crushed red pepper
For the canning process you will need:
  • 1 large canner with lid (also with a metal rack in bottom or a wood rack so that jars do not sit directly on bottom of the canner)
  • Jar tongs and regular tongs
  • 2 medium sized saucepans
  • Pint jars with lids and rings, Mason or Ball brands are great. Make sure they washed and free of cracks.

Begin by filling the canner a little more than half full of water.  It will take a while for this to get hot, so turn your stove on med heat.  (Note that I have a gas stove.  Some stoves like the flat surface types may not get hot enough for canning.  Make sure to check).  Fill one of the medium saucepans with some water and add lids and rings and heat to a boil.  Once boiling, turn off heat.

Put the water, vinegar, and salt in a non-reactive pot and heat, making sure all salt is dissolved.

In each jar place 1 to 2 smashed garlic cloves and dill heads, 1 tsp each of the dill seed and mustard seed, and a pinch of red pepper.

Fill each jar with cucumbers and then fill with water/vinegar/salt mixture.  Wipe down top of glass jar and then using tongs to grab a lid, place a lid on top of jar.  Place all jars in canner (my canner holds 7 jars) and boil for 15 minutes. Make sure the water is covering the jars by about an inch.

Remove jars from canner with jar tongs and place in cool area. I usually set the jars on a towel and then put another towel over to help them cool slowly.  My youngest LOVES pickles and she gave these a two thumbs up.  Way better than any store bought in my opinion!


Pickles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Canning
Serves: Yield 7 pints
Ingredients
  • 4 to 5 pounds of small cucumbers. Slightly cut tops and cut cucumber into spears or “chips”
  • ½ cup pickling or canning salt (not table salt)
  • 4 cups of water
  • 4 cups of white vinegar
  • 7 to 14 cloves of garlic, I usually smash each one a bit
  • 7 to 14 dill heads
  • 7 tsp whole dill seed
  • 7 tsp whole mustard seed
  • 3 tsp or so of crushed red pepper
For the canning process you will need:
  • 1 large canner with lid (also with a metal rack in bottom or a wood rack so that jars do not sit directly on bottom of the canner)
  • Jar tongs and regular tongs
  • 2 medium sized saucepans
  • Pint jars with lids and rings, Mason or Ball brands are great. Make sure they washed and free of cracks.
Instructions
  1. Begin by filling the canner a little more than half full of water. It will take a while for this to get hot, so turn your stove on med heat. (Note that I have a gas stove. Some stoves like the flat surface types may not get hot enough for canning. Make sure to check). Fill one of the medium saucepans with some water and add lids and rings and heat to a boil. Once boiling, turn off heat.
  2. Put the water, vinegar, and salt in a non-reactive pot and heat, making sure all salt is dissolved.
  3. In each jar place 1 to 2 smashed garlic cloves and dill heads, 1 tsp each of the dill seed and mustard seed, and a pinch of red pepper.
  4. Fill each jar with cucumbers and then fill with water/vinegar/salt mixture. Wipe down top of glass jar and then using tongs to grab a lid, place a lid on top of jar. Close tightly.
  5. Place all jars in canner (my canner holds 7 jars) and boil for 15 minutes. Make sure the water is covering the jars by about an inch.
  6. Remove jars from canner with jar tongs and place in cool area. I usually set the jars on a towel and then put another towel over to help them cool slowly.
  7. Once cool, check tops to make sure all have sealed. If you still have a top that you can press down on then make sure to eat those first.

 

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