3 Ways to Can Pickles

SWEET PICKLES

Small Cucumbers

1 Cup Vinegar

1 Cup Sugar

2 Cups Water

1 teaspoon Salt

Full a deep pot or canner with water ( enough to cover jars ). Heat on high to boiling. Full jars with cucumbers ( I usually cut mine in spears ). Mix the remaining ingredients and pour over cucumbers leaving one inch of space at the top of the jar. Out lids on the jars and lift them into the boiling water. Wait 10 minutes then take out. As they cook you should hear a popping sound. This means they have sealed and will now stay good for up to a year.

BREAD and BUTTER PICKLES

6 Cups of sliced Cucumbers

1 lb. Onions

1 Green Pepper ( optional )

1/4 Cup Salt

2 Cups of Sugar

1/2 teaspoon turmeric

1/4 teaspoon Cloves

1 Tablespoon Mustard Seed

2 Cups Vinegar

Mix vegetables with salt. Let set 3 hours. Drain. Mix remaining ingredients in a saucepan and bring to a boil. Pour over vegetables and put in jars. Screw the lids on and put in a canner filled with boiling water. Wait 15 minutes then take out. Listen for a popping sound as they cool. This means they have sealed and will keep for a year.

DILL PICKLES

3 Cups Water

3 Cups Vinegar

Fresh or Dried Dill

Mustard Seed

Boil water, vinegar, and salt. Put 1 teaspoon mustard seed and 1 teaspoon of dill in each quart jar. Add cucumbers. Then pour the boiling liquid over them. Put the jars in a canner of boiling water for 10 minutes. Take out and let cool. As they cook you will hear a popping sound. This means they are sealed and will last up to one year.