Simple but delicious homemade pickle recipe for canning.
wash, clean, trim cucumber ends. Store in the fridge overnight
fill water bath canner and place jars in canner to start warming
in a small stockpot place your lids (not rings) in a small amount of water over a low heat to sterilize and soften the seal.
To make the brine: combine water, apple cider vinegar and pickling salt, in a stockpot. Put to med to high heat.
while the brine is heating up and jars are warming. Collect spices, peel garlic, and slice cucumbers to the desired shape.
once brine is well heated, not yet to a boil but close. Remove jars from canner, one at a time. Put 2-3 cloves of whole garlic, 1/2- 1 tsp (depending on desired taste) of each dill seed and mustard seed, into each quart jar or split that if using pint jars. Then pack cucumbers into the jar as tightly as you can. Fill with brine leaving 1 inch headspace. repeat until each jar is filled.
place the lids on and hand tighten the rings.
place on canning rack and lower into water.
Time 15 minutes and then pull up the rack shut off the burner and leave to 5 minutes. After 5 minutes move jars with a jar lifter and place on a counter to completely cool.
leave pickles for at least a month for best flavor
Remember when pickling and water bath canning that temperature fluctuations are what can cause jars to break. So removing jars from canner one at a time to fill and then get brine in ASAP, helps to keep the jars from cooling too much before they go back into the canner.