And now for the final canning recipe, even though I made these a couple of days before the carrots and beans. I kind of went in a totally different route, in that I didn’t soak the pickle spears in a brine before canning. Since I’ve noticed that all the brine pre-soak does, is make your final product extra salty. So somewhere online, I saw a bunch of tips on soaking the sliced cucumbers in an ice-bath to increase the final pickles “crispness”. But seeing how I only soaked them for an hour before processing, I really don’t know if it added much to the recipe, since most recipes were suggesting a 4 to 5 hour ice bath before processing.
So on to rest of the recipe:
- 1 qt (4 cups) vinegar
- 1 qt (4 cups) water
- 2 TB pickling mix
- 1/4 cup white sugar
- 1/2 cup canning salt
Bring Mixture to a boil, then simmer for 15 mins.
Per quart jar add:
- 2 bay leaves
- 4 cloves garlic
- 1/4 tsp red pepper flakes
- 2 tsp mustard seed
- 3 tsp Dill seed
Remember to make sure and use to plastic knife to get out the air bubbles. I also use the mason jar attachment for the food saver to get all the bubbles out.
Yield: 3 quart jars
Process 15 mins in a boiling water canner
1) Since these pickles were the first canning experiment of the year, I forgot a bunch of steps that I would normally do. The big one being to get the air bubbles out the jar before processing. I was lucky that all the jars sealed after processing. But I guess this is what I get for the first canning session of the year.
2) The brine amount in the recipe ended up being the prefect amount for three quart jars, with no waste.
3) Since I forgot to grow fresh dill this year to add to the pickles, I went with dill seed instead.