March 28, 2011

Easy-Peasy Pickles

4 lb pickling cucumbers, quartered length-wise
3 cups water
2 3/4 cups white vinegar
1/4 cup pickling salt
1/4 cup minced dill
3 teaspoons black peppercorns
3 teaspoons dill seeds
3 teaspoons yellow mustard seeds
1 1/2 teaspoons fennel seed
1 1/2 teaspoons celery seed
4 large cloves garlic, minced

Bring the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide all of the spices, and garlic between 6 pint jars. Add the cucumber spears and dill.

Pour in the vinegar mixture. Close the jars and process for 10 minutes in a hot water bath. Allow to sit 2 weeks before eating.

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:

These are a great, non-fermented family-friendly, no too dilly dill pickle. I think they would make a great first canning project for someone new to canning, they are quick to make and there is a little chance of messing up.