Edwin264 what is your recipe?
I use:
1 cup of water
1 cup of 5% vinegar
2 tablespoons of canning salt.
-Make up enough of this mixture to pour over your pickles.
-Bring the mixture to a boil.
-In clean sterilized quart jars, add 2-3 cloves of garlic, dill, and pack clean cucumbers into the jars.
-(Optional) Add 1/2 teaspoon of mustard seed to each jar.
-Pour the boiling brine over the cucumbers. Be sure to leave 1/2” headspace in each jar.
-Cap each jar with a sterilized lid and band.
-Boil the entire sealed jar in water for 10 minutes.
-Remove after 10 minutes and let cool. Date the jar lids with a marker. Let them sit for at least 6 weeks. Get them cold and eat the heck out of them.
I always boil the brine in the house as well as my lids. I boil the empty jars to sterilize them outside on the porch in a hot water bath canner on a fish cooker. I also boil the packed jars outside on the porch. I let them cool on a towel spread on a table out there. I try to keep as much heat out of the house as possible. Also be sure to use a rack in the canner to keep the jars off the bottom.
