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There are several benefits to using homegrown cucumbers to make pickles. For one, homegrown cucumbers are typically fresher and have a better flavor than store-bought cucumbers. This can lead to a more flavorful and enjoyable pickle.
Additionally, homegrown cucumbers are often grown without the use of harmful pesticides and chemicals, making them a healthier option for pickling.
Canning pickles with homegrown cucumbers also allows you to control the ingredients and adjust the recipe to your liking, such as increasing or decreasing the amount of sugar or spices used.
Finally, canning pickles with homegrown cucumbers can be a satisfying and rewarding experience, especially for those who enjoy gardening and preserving their own food.
Ingredients
Ingredients
4 lbs. of fresh, firm cucumbers
4 cups of water
4 cups of white vinegar
1/2 cup of pickling salt
1/4 cup of granulated sugar
4 cloves of garlic, peeled
2 tsp. of dill seeds
1 tsp. of black peppercorns
4-6 sprigs of fresh dill
Mason jars with lids and bands
Equipment
Equipment
Large pot
Canning tongs
Jar lifter
Canning funnel
Clean towels
Instructions
Instructions
1. Wash the cucumbers thoroughly and slice them into 1/4 inch rounds or spears.
2. In a large pot, combine the water, vinegar, pickling salt, and sugar. Bring the mixture to a boil, stirring until the salt and sugar dissolve.
3. Divide the garlic, dill seeds, black peppercorns, and fresh dill evenly among the mason jars.
4. Pack the cucumber slices or spears tightly into the jars, leaving 1/2 inch of headspace at the top.
5. Pour the hot brine over the cucumbers, leaving 1/2 inch of headspace at the top.
6. Remove any air bubbles by gently tapping the jars or using a utensil to remove trapped air.
7. Wipe the jar rims with a clean towel and place the lids and bands on the jars.
8. Place the jars in a large pot of boiling water, making sure the water covers the jars by at least 1 inch.
9. Process the jars in the boiling water bath for 10 minutes.
10. After processing, turn off the heat and allow the jars to cool in the pot for 5 minutes.
11. Use a jar lifter to remove the jars from the pot and place them on a clean towel to cool and seal.
12. Check the jars for proper sealing by pressing down on the center of each lid. If the lid does not move, it is properly sealed. Any unsealed jars should be refrigerated and used within a few days.
13. Store your homemade pickles in a cool, dark place for up to one year.
Enjoy your homemade pickles as a tasty snack or add them to sandwiches, burgers, and salads for a flavorful crunch!
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