Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Medium cucumbers - (abt 30)

  2. 3/4 cup 148g / 5 1/5oz Sugar

  3. 1/2 cup 118ml Ball 100% Natural Canning & Pickling Salt

  4. 4 cups 948ml Cider vinegar, 5% acidity

  5. 4 cups 948ml Water

  6. 3 tablespoons 45ml Mixed pickling spices

  7. 5 Bay leaves

  8. 5 Garlic cloves

  9. 2 1/2 teaspoons 12ml Mustard seed Green or dry dill - (1 head per jar)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch slices. Combine sugar, salt, vinegar and water in a large saucepot. Tie pickling spices in a spice bag; add spice bag to vinegar mixture and simmer 15 minutes. Pack cucumber slices into hot jars, leaving 1/4-inch headspace. Add to each jar; one bay leaf, one garlic clove, 1/2 teaspoon mustard seed and one head of dill. Heat pickling liquid to boiling. Remove from heat. Carefully ladle hot pickling liquid over cucumber slices, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight. Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation. This recipe yields about 5 pints.


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