Total Time
30mins
Prep 15 mins
Cook 15 mins

this recipe is from my 83 year old neighbor (i have learned so much about canning and freezing from her), everyone that eats these tries to sneak off with the jar. cook time does not include time for water to heat to boiling in the water bath canner. prep time does not include time to wash cucumbers.

Ingredients Nutrition

Directions

  1. Wash and trim stem ends off cucumbers.
  2. If canning in PINT jars: put in jar: 1 hot pepper, 1 clove garlic, 1 teaspoons.
  3. dill seed and pack with cucumbers.
  4. If canning in QUART jars: put in jar: 2 hot peppers, 2 cloves garlic, 2 teaspoons.
  5. dill seed and pack with cucumbers.
  6. Boil water, vinegar, and canning salt.
  7. Pour water mixture in jar over cucumbers.
  8. Top jars with lids and screw rings.
  9. Hot water bath til pickles are "white".
  10. --about10-15 minutes.
  11. Set out to seal.
  12. *If one doesn't seal, i put it in the refrigerator and we eat those first.*If you don't use all the liquid, you can put in refrigerator to use next time.
  13. *(I have also been making pickles and had to make more of the water mixture-it's frustrating, but it can happen)*.

Reviews

(1)
Most Helpful

To can a low acid vegetable like cucumbers you need at least half of the brine to be 5% acidity vinegar to water ratio. This recipe is unsafe. The old recipes were using vinegar that was much more acidic. Contact your extension office for a safe recipe to use.

Lucy22 August 01, 2004

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