I’m an aspiring canner but I haven’t got it down yet. In the meantime this is a wonderful way to make pickles. They’ll probably keep for a few weeks in the fridge if you don’t have a crew like mine who eats them all before you have a chance to test how long they’ll last!
4 cups of water
1/2 cup of white vinegar
3 tablespoons of pickling or kosher salt
2 tablespoons of sugar
garlic cloves (3 per quart jar)
1 teaspoon of mustard seed or 1 tablespoon of pickling spice
dill seeds or fresh dill
8-10 pickling cucumbers
Wash and quarter pickling cucumbers (or slice into rounds if you prefer) and pack into quart or pint jars. As written, this recipe makes 2 quarts and one pint, I double it to make five quarts. Make a brine by bringing the first four ingredients to a boil and then cooling. Once cool, pour into jars over cucumbers and add spices, garlic and dill. Close jars and refrigerate overnight. They’ll be ready the next day!
This is my mother-in-law’s recipe and a favorite at our house. It’s perfect for this time of year when there are lots of cucumbers to use up.