Hey y’all!

I have a very simple pickling recipe to share. Summer is coming to a close, and it’s time to can all that produce you’ve been growing in your backyard!

This is a classic pickle recipe, so I don’t suggest using the spices I’ve chosen for ALL of your veggies, but the liquid ratios I have are perfect for any canning recipe. So, basically, you just swap out your spices as needed for whatever flavor you’re looking for! Easy, right? 🙂

Ingredients

For two 12 oz. Mason Jars

Pickling Cucumbers – 3, whole

Dill – a few sprigs, fresh

Garlic – 2 cloves, whole, smashed

Mustard Seed – 1 tsp.

Dill Seed – 1/2 tsp.

Black Peppercorns – 1 tsp, whole

Bay Leaf – 2, whole

Apple Cider Vinegar – 1/2 c.

Water – 1 1/2 c.

Pickling Salt – 1 TB (do NOT use regular table salt)

In two new, clean mason jars, divide and distribute your fresh dill. Place the dill flat on the bottom of the jars. Evenly divide the remaining spices among the two jars. Clean your pickling cucumbers. Cut the flower ends off (this helps the pickles from spoiling), and cut them into spears. Unless you plan on keeping your pickles for multiple months, I would suggest slicing the cucumbers on the thinner side. Just make sure they will be easy to pick up and eat. Pack the spears snuggly within both mason jars. It’s okay to cut off any ends that are sticking up over the edge of the jars. Set aside. In a pot, combine the apple cider vinegar, water and pickling salt. Bring to a boil and dissolve all the salt. Gently pour your pickling liquid into each mason jar. Make sure to leave 1/4-1/2 inch of space from the top. Use new jar lids to tightly seal the pickle jars. The heat from the pickling liquid should automatically seal the lids in place. Allow the jars to cool fully before placing them in the fridge. Let your pickles, well, pickle for two weeks in the refrigerator before breaking into those delicious babies. Discard after two more weeks.

If you wish to keep your pickles for longer, follow these steps after pouring the pickling liquid into the jars and sealing them.

Place the jars in a tall pot, and fill it with water. The jars must be completely submerged with a couple inches of water on top. Bring the pot to a boil, and allow the jars to boil for 10 minutes. Use tongs to carefully remove the jars from the water. Allow to cool before placing in a fridge or on a shelf*.

*I’ve personally kept canned products on my shelves for up to two years! Why do I need to keep pickles for that long? Don’t ask me.

Enjoy your tasty pickles babies with a gigantic, artery clogging sandwich!

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