4 pounds of sliced cucumbers or small whole ones, pack in hot jars tightly Boil 4 1/2 cups water 4 cups vinegar 6 tablespoons of canning salt Add 1 flower head of dill per jar 1/2 teaspoons of mustard seeds per jar 1/4 tsp of cracked pepper corn per jar 3 dried cayenne peppers per jar 1/4 tsp per jar of Pickle Crisp Granules in a quart jar or 1/8 tsp per pint jar Water bath for 15 minutes in boiling water that covers jars by 1 inch. Remove jars from canner onto a towel to cool. Ready to eat in 3 weeks. This gives the cucumbers time to soak up your dill and cayenne. You can eat right away if you must but will be better if you wait. Hope you enjoy them as much as we do!
Yum!!!
4 pounds of sliced cucumbers or small whole ones, pack in hot jars tightly
Boil
4 1/2 cups water
4 cups vinegar
6 tablespoons of canning salt
Add
1 flower head of dill per jar
1/2 teaspoons of mustard seeds per jar
1/4 tsp of cracked pepper corn per jar
3 dried cayenne peppers per jar
1/4 tsp per jar of Pickle Crisp Granules in a quart jar or 1/8 tsp per pint jar
Water bath for 15 minutes in boiling water that covers jars by 1 inch. Remove jars from canner onto a towel to cool.
Ready to eat in 3 weeks. This gives the cucumbers time to soak up your dill and cayenne. You can eat right away if you must but will be better if you wait. Hope you enjoy them as much as we do!