Hey everyone! Tis the season for canning! This was my first experience canning and it turned out great. I had no idea how easy it was. I wish I had known this earlier.
Dylan and I tackled dill pickles. It was a quick easy process that we will definitely be doing every year now. We grew our own cucumbers in our backyard garden. We had such an over load of cucumbers that we could not eat them all.
Canning was the only option to not waste all the delicious food from our earth! I have written out the steps here for everyone to give a try. Nothing tastes as good as fresh vegetables that are in season. I can not get over the difference! Here is the best solution for your cucumber abundance.
Here are the cans we used: Bernardin Regular Mouth 500ml Mason Jars-Box of 12, 500ml, Clear
The best part about pickling is that you do not have to set aside an entire afternoon to tackle it. It took us an hour MAX. Here’s everything you need to know to make your own batch of homemade dill pickles right now.
Ingredients Per Jar:
1 pounds cucumbers (or how ever many you can shove into your jar)
4 garlic cloves, peeled
2 tablespoons chopped dill
500 ml pickling vinegar
500 ml water
1 tablespoon pickling salt or kosher salt
- Prep jars: Bring a large pot of water to a boil and sterilize the jars and their lids by placing them in the boiling water for 5 minutes at least.
- Prep Ingredients: Wash and dry the cucumbers. Cut them into spears, or slice them into coins (which ever you prefer!). Peel garlic and chop dill.
- Remove Jar From Pot: Use tongs to pull out the jars and lids from the boiling water. Set up-right on counter.
- Pack the Jars: Pack the cucumbers into the jars. Pack them in as tightly as you can without smashing the cucumbers. Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the cucumbers, filling each jar to within 1/2-inch of the top. You may have left over brine.
- Tighten the lids: Place the lids over the jars and screw on the rings until tight.
- For Long storage: place the jars in a boiling pot of water. Set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened. Refrigerator pickles will keep for several weeks.