Servings: 8 qrt jars
Calories: 113kcal
Equipment
- 1 canning pot
- 8 qrt mason jars with lids and bands
Ingredients
- 10 lbs pickling cucumbers Kirby or Boston Pickling
- 8 cloves garlic peeled
- 1 tbsp red pepper flakes or red pepper optional for a little hear
- 1 tbsp peppercorns whole
- 1 bunch dill weed fresh (8 dill heads)
- 6 cups vinegar distilled white pickling
- 6 cups water filtered or purified is always better
- 9 tbsp salt kosher or pickling
Instructions
- Start by sterilizing your mason jars. I usually pop mine into the dishwasher on the sanitize cycle, but you can also boil them in water for 10 minutes. Wash the lids and bands separately in warm, soapy water. Let everything air dry on a clean tea towel while you prep the rest.
- Give the cucumbers a good rinse and trim off both ends—especially the blossom end, as it can cause your pickles to go soft. You can slice them into spears or rounds depending on how you like them. I usually do a mix—slices are great on burgers and spears are perfect for snacking!
- Now for the fun part! In each pint jar, add:1 peeled garlic clove½ tsp red pepper flakes (if using)½ tsp whole peppercornsA few sprigs of fresh dillOnce the seasonings are in, tightly pack your cucumbers into each jar, leaving about ½ inch of space at the top. Don’t worry if they’re snug—they’ll settle a bit when the brine goes in.
- In a large stockpot, combine the vinegar, water, and salt. Stir over medium-high heat and bring it all to a full boil, making sure the salt fully dissolves. Once it’s ready, turn off the heat. Tip: I like to ladle the hot brine into a big glass measuring cup—it makes pouring into the jars way easier and a lot less messy.
- Carefully pour the hot brine into each jar, covering the cucumbers completely. Leave about ½ inch of headspace. Use a clean butter knife or non-metallic utensil to gently remove any air bubbles.Wipe the jar rims with a damp cloth, then place the lids on and screw the bands on just until fingertip tight.
Notes
Before You Begin
- Use very fresh, firm cucumbers for the crunchiest results.
- Add a grape leaf to each jar if you want extra crispness—old-school, but it works!
- Want more flavor? Try adding mustard seeds, sliced jalapeños, or even a sliver of onion to your jars.
- Always label your jars with the date so you know which ones to use first.
Nutrition
Serving: 100pint | Calories: 113kcal | Carbohydrates: 15g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 7890mg | Potassium: 826mg | Fiber: 5g | Sugar: 8g | Vitamin A: 721IU | Vitamin C: 19mg | Calcium: 116mg | Iron: 2mg
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