– 8 cups sliced cucumbers – 2 cups white vinegar – 2 cups water – ¼ cup pickling salt – 4 garlic cloves, peeled – 4 dill heads or 4 tsp dill seeds – 1 tsp mustard seeds (optional)
Wash cucumbers well, then slice them into spears or rounds. You can also leave them whole if they’re small enough to fit into the jars.
Sterilize 4 pint-sized canning jars and lids in boiling water for 10 minutes, then keep them warm until you're ready to use them.
In a pot, combine vinegar, water, and pickling salt. Bring to a boil, then reduce heat and simmer for 5 minutes to fully dissolve the salt.
Place 1 garlic clove, 1 dill head, and ¼ tsp mustard seeds in each jar. Then tightly pack in the sliced cucumbers, leaving ½ inch headspace.
Carefully pour the hot brine over the cucumbers in each jar, ensuring all slices are fully covered. Leave ½ inch of headspace at the top.
Remove air bubbles by running a knife or chopstick along the inside edge. Wipe rims, place lids on, and screw on bands until fingertip-tight.
Process jars in a boiling water bath for 10 minutes. Remove and let cool completely. Store in a cool place. Pickles will be ready in 1–2 weeks.
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