If nothing else, I swore this year I would can more. And this weekend was the first to put me to the test. Standing at the Farm I grabbed 3 cucumbers… and then decided I would make pickles. I’ve never done it before, but it seems easy enough–right? Well, actually, as it turns out–it’s super simple.
I have enough jars to get me started, but while I was at the thrift store, I found 2 really nice ones, so I picked them up and timed the washing of them in the dishwasher with my pickling needs. As the dishwasher ended the rinse cycle, I started the brine to boil on the stove. I halved the recipe I had since I knew I would only get 3 quart jars this time:
6 cups apple cider vinegar
2 cups water
1/4 cup kosher salt
As that worked to a rolling boil, I cut up my cucumbers and packed them into the jars with dill, garlic, and in two of them, a jalapeno. By the time I completed that, the brine was rolling along and I poured it into each jar, just covering the contents. *Note: I would have had enough brine for a fourth jar.
After wiping the rims to remove any spilled brine, I put on my lids, and placed the jars upside down on the counter to cool & seal. Now, some canning recipes call for a jar bath or placing them upside down in boiling water for a few minutes to ensure sealing. Since I’ve often had luck with this method and the instructions I referenced indicated that this was acceptable for pickles, I took the easy path this time.