Canned Pickles
Easy Recipe
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Learn how to make canned dill pickles in vinegar for the winter.
NOTE:
This is
NOT
a recipe for quick/refrigerator pickles.
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This recipe shows you how to make
canned dill pickles in vinegar
, so you can consume them during the cold season.
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This is the best method of pickling cucumbers for long-term storage.
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You will need:
- 4 pounds
cucumbers
- 1 head of
garlic
- 1 gallon plain
vinegar 5%
acidity - 4 Tbsps canning/pickling
salt(no iodine)
- 2 Tbsps granulated
sugar
- 5-6
bay leaves
- 1 tsps
dried thyme
- 6 tsps
dried dill
(or the whole dill stems with umbels and green seeds) - 1 Tbsp
mustard seeds
- 1-2 Tbsps
black peppercorns
- 1 piece of
horseradish root
sliced in strips
Method
Step 1.
Sterilize the jars.
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Step 2.
Fill up the jars with the cucumbers and add garlic cloves, black peppercorns, dried dill, and slices of horseradish in between.
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Step 3.
In a big pot, bring vinegar to a boil together with salt and sugar. Boil for only 2-3 minutes, then add the bay leaves, thyme, and mustard seeds. Set aside to cool for about 10 minutes.
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Pour the hot liquid over the cucumbers to fill the jars.
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Step 5.
Seal the jars and store them in a cool place above freezing temperature.
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These cucumbers will not ferment and will be perfect for the wintertime. Enjoy!
Recipe here
Blue Rings
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