Ingredients
Scale
- 3 lbs pickling cucumbers (washed & trimmed)
- 1 tsp dill seeds (per jar)
- ½ tsp mustard seeds (per jar)
- 1 clove garlic (per jar)
- 4 peppercorns (per jar)
- 2 cups water
- 1 ½ cups white vinegar
- 2 tbsp pickling salt
- 1 tbsp sugar
Instructions
- Clean jars: Wash jars with soap and water, then boil them for sanitization. Dry completely.
- Prep cucumbers: Wash and trim cucumbers. Cut them to fit the jars.
- Fill jars: Add spices (dill seeds, mustard seeds, garlic, peppercorns) to each jar. Pack cucumbers tightly.
- Make brine: Combine water, vinegar, salt, and sugar in a pot. Boil until sugar and salt dissolve.
- Fill jars with brine: Pour hot brine into jars, leaving ½ inch space at the top. Tighten lids (not too tight).
- Canning: Boil jars in a large pot with water for 10 minutes. Let cool on a rack. Listen for popping lids (indicates a seal).
- Wait and enjoy: Let pickles sit for 12-24 hours. Sealed jars are shelf-stable for 1 year (refrigerate after opening). Unsealed jars go in the fridge for 7 days.
- Prep Time: 40
- Cook Time: 40
- Category: Appetizer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4
- Calories: 89kcal
- Sugar: 8g
- Sodium: 3504mg
- Fat: 1g
- Saturated Fat: 1g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 3g