You can do this! Follow this simple pickle recipe and use up those extra cucumbers! We prefer sliced pickles to use on hamburgers but you can quarter them also if you prefer.
- 9 lbs of pickling cucumbers (about 50 that are 4 inches long)
- 8 cups of water
- 4 cups of vinegar
- 1 cup Mrs. Wages Pickling and Canning Salt
- 4-1/2 cups sugar (add for sweet pickles)
- 1 tablespoon of Ball Mixed Pickling Spices (per jar)
- 1/8 teaspoon Ball Pickle Crisp Granules (optional for firmer pickles, per jar)
Prepare jars and lids (all jars and lids must boil prior to canning for 10 minutes). Keep jars hot. See manufacturer's instructions on how to sanitize and prepare jars for safe canning.
Mix water, vinegar, canning salt, (and sugar for sweet pickles) in a large non-reactive pan. Do not use aluminum. Boil and remove from heat.
Wash cucumbers and drain. Slice or quarter.
When jars are ready, pack cucumbers tightly into jars.
Add 1 tablespoon of Pickling Spices.
Pour hot syrup in jars leaving 1/2 inch headspace.
Use the head space tool to remove any air bubbles.
Wipe rim of jars and add lids. Add bands and tighten finger-tip tight.
Process pints for 10 minutes in boiling water bath.
Process quarts for 15 minutes in boiling water bath.
Remove jars. Let stand until cooled. Listen for the jars to pop! Music to your ears!
Test jars for airtight seals according to manufacturer's directions. If jars are not completely sealed, refrigerate and eat soon!
Label with date and store in a dark, dry, cool place (we use our pantry).
Your pickles should be ready to eat after 24 hours. Chill before serving!
We would love to hear from you in the comments how you make pickles! There are so many recipes and all are great!