It is easy to can pickles at home.
Canning your own vegetables is a good way to save money. It also allows you to control the preservatives that go into the food that you serve to your family. Small pickling cucumbers can be purchased in your local grocery store and used to make your own crunchy dill pickles at home. Canning fresh vegetables will allow them to keep for up to a year. It is easy to can pickles. It only takes about an hour and requires just a few ingredients.
Instructions
1. Wash your cucumbers and place them in a bowl of cold water. Place them in the refrigerator for 24 hours. This will provide you with a crispy pickle.
2. Remove the cucumbers from the refrigerator, and place them on paper towels to dry.
3. Wash all of the canning jars and lids. Sterilize them by running them though a hot cycle in your dishwasher. Boil the canning lids for at least 15 minutes and leave them in the water while you are preparing the cucumbers.
4. Add two cloves of garlic and one head of dill into the bottom of the canning jars.
5. Cut each cucumber into four or five spears or cut them into slices. Pack them on top of the dill and garlic.
6. Prepare the canning liquid by combining 3 quarts of water, 1 cup of pickling salt and 1 quart of vinegar into a large pot. Bring the liquid to a boil, and then remove it from the heat.
7. Ladle the liquid into the jars. Leave 1/4 of an inch at the top of the jar.
8. Place the lid on the top of the jar, and seal it with the bands. Do not tighten completely.
9. Place the jars into your canner, and fill it with enough water to completely cover the jars.
10. Bring the water to a boil and allow it to boil for a full 20 minutes. If the water boils down then add more water to keep the jars covered.
11. Remove the jars from the hot water bath, and allow them to cool on a towel.
12. Check to make sure the lids have sealed by pressing down on them when they have cooled. If the lid did not seal, you can store the pickles in the refrigerator. Pickles are ready to eat in about two days.
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