Now is the perfect time to can pickles! One, because we have this handy-dandy pickle recipe and two, we are stocking half bushels of pickling cucumbers for your convenience. Never canned before? Give it a try!

The first part of this recipe is done the day before you plan on canning. The cucumbers need to soak overnight in the brine, then the next day you will fill your jars and the processing begins

​INGREDIENTS 
8 lbs of 3 to 4 inch pickling cucumbers
2 gals water
1 1/4 c canning or pickling salt
1 1/2 qts vinegar
1/4 cup sugar
2 qts water
2 tbsp whole mixed pickling spice 
whole mustard seed (2 tsp per pint jar)
​garlic clove, fresh (1 per pint jar)
fresh dill (1 1/2 heads per pint jar)
​SUPPLIES
- water bath canner
​- pot
- canning jars, lids
- canning jar lifter
- canning funnel
- large spoon
- sharp knife
- towels and dish cloths
- kettle for the brine or ladle
DIRECTIONS
  • Wash your cucumbers and thinly slice off the blossom end. 
  • Add 3/4 cup salt dissolved in 2 gallons water. Soak the cucumbers in the water for 12 hours.
  • After the cucumbers have soaked, drain and get your canning supplies together.
  • Get the water in your canner heating while you prepare your pickles.
  • In a pot combine vinegar, 1/2 cup salt, sugar, and 2 quarts of water. Place pickling spices in a cheesecloth and place in your vinegar brine. Heat to boiling.
  • Fill each jar with drained cucumbers and add 1 tsp mustard seed, 1 garlic clove and 1 head fresh dill or per.
  • With kettle fill jars with hot pickling brine and leave a 1/2 inch of head space.​
  • Place lids on pint jars and tighten rings. Submerge carefully in hot bath water.
  • Place lid on water bath canner. Bring water to a full rolling boil.
  • Process jars in the boiling water for the processing time indicated, adjusting for altitude (see below). When processing time is complete, turn off the heat and remove the canner lid. Allow jars to stand in canner for 5 minutes to get acclimated to the outside temperature.
  • Carefully remove jars from canner and set upright on a towel to prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. Jar lids should not be retightened as this may interfere with the After jars have cooled, check jar lids for a good seal. Lids should not flex up and down when center is pressed. If a lid does not seal within 24 hours, the product can be immediately reprocessed or refrigerated.
  • Label and share then store in a cool, dry, dark place for up to 1 year.

HOT WATER BATH ALTITUDE & PROCESSING TIMES
Processing time will vary according to your elevation. Hatfield is in the 0-1000 ft range. 

0-1000 ft - 10 minutes
1000-6000 ft - 15 minutes
over 6000 ft - 20 minutes

TIP
  • Be sure to wash jars and lids in hot, soapy water, dry, and set aside until needed.


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