After 10 years canning and developing brunch in Saint Thomas, Pennsylvania, I tested this Garlic Dill Pickles Pickling Cucumber Ball Mason Jars with Ball mason jars and egg muffin pan. 30 min + 24h total, yield 4 pint jars. Tested in PA farm kitchen.
Ingredients – Makes 4 pint jars
- 2 lb pickling cucumbers
- 4 cups water
- 2 cups vinegar 5%
- 2 Tbsp kosher salt
- 4-8 garlic cloves
- 4 sprigs dill
Instructions
- Pack cucumbers garlic dill per jar.
- Make brine water vinegar salt boil.
- Pour hot brine 1/2 inch headspace.
- Water bath 10 min.
- Wait 5-7 days for flavor.
Shop: Ball Mason Jars
How to keep crisp?
Fresh Kirby, kosher salt, process immediately.
Regular cucumbers?
Kirby best – less water.
When can eat?
5-7 days best.
Tested by BBlainee in PA. About me