Recipe below! Enjoy!!
Ingredients:
- 6 quarts of pickling cucumbers
- 2 large carrots
- 12 sprigs of fresh Dill (2 per jar)
- 12 cloves of garlic ( 2 per jar)
- 1/2 tsp whole mustard seeds per jar
- 6 cups white vinegar
- 6 cups water
- 6 dried chilis (1 per jar)
- 6 tablespoons pickling salt (1 per jar)
- 12 bay leaves (2 per jar)
- Whole black peppercorns (5-8 per jar)
- 1/4 tsp alum per jar
- Mrs Dash Original (1 shake per jar)
Instructions
After boiling widemouth jars to sanitize, add spices, herbs, and garlic to bottom of the jars. Slice pickling cucumbers and peeled carrots into slices and load them into the jars- leaving about 1/2 inch of open space at the top. Combine water, vinegar, and salt to a saucepan, heat until boiling, then add to the jars, again, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars to ensure a good seal of the tops. Tighten the rings hand tight (not too tight). After the water in the canning pot is boiling, add each jar to the canning pot so they're covered. Boil for 10 minutes. Take out with a canning jar grabber tool and cool on a towel. Store out of the sun and these will last 12-18 months (At least! But they never last that long!)
