It's so much easier than you think to make these! Make sure they're washed really good before you start.
Don't forget to trim the ends off. If you don't, the pickles will have a bitter flavor.
Cut your pickles into the desired shape for canning. I cut mine into sandwich thins & some rounds.
Place peppercorns, dill seeds & garlic clove in each jar. Stuff those pickles in on their sides if you're packing anything but rounds.
Make sure to leave 1/2" room after filling the jars with brine.
I made half spicy and half regular dill. If you want to make spicy pickles, you can do what I do and take one jalepeno and remove seeds and membranes, then cut into strips and pack in with cucumbers.
Here's the recipe:
4 lbs pickling cucumbers
3 cups vinegar (white or cider)
3 cups water
3 tbs salt (pickling or kosher)
4 tsp dill seed
4 cloves of garlic
4 glass pint canning jars with lids
1 Wash and slice the cucumbers lengthwise (trim there top and bottoms, they are bitter).
2 Sterilize the glass canning jars in boiling water. Remove them from the hot water and sit them on the counter.
3 Add the water, vinegar and salt in a sauce pan and bring to a boil. Mix it until the salt dissolves.
4 Add a clove of garlic and a teaspoon of dill seed to each pint jar.
5 Pack in the sliced cucumbers and pour the brine on top. Make sure to keep a half inch space at the top.
6 Put on the lid and let it sit for 48 hours in the fridge. They will last up to 2 months.
Message me with any questions!