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Ingredients
- 4 lb medium cucumbers - (abt 30)
- 3/4 c. sugar
- 1/2 c. Ball 100% Natural Canning & Pickling Salt
- 4 c. cider vinegar, 5% acidity
- 4 c. water
- 3 Tbsp. mixed pickling spices
- 5 x bay leaves
- 5 x garlic cloves
- 2 1/2 tsp mustard seed Green or possibly dry dill - (1 head per jar)
Directions
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Wash cucumbers and remove 1/16-inch from blossom end. Cut into 1/4-inch slices. Combine sugar, salt, vinegar and water in a large saucepot. Tie pickling spices in a spice bag; add in spice bag to vinegar mix and simmer 15 min.
- Pack cucumber slices into warm jars, leaving 1/4-inch headspace. Add in to each jar; one bay leaf, one garlic clove, 1/2 tsp. mustard seed and one head of dill. Heat pickling liquid to boiling. Remove from heat.
- Carefully ladle warm pickling liquid over cucumber slices, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 15 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.
- This recipe yields about 5 pints.
- Yield: 5 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3505g | |
| Calories 1076 | |
| Calories from Fat 47 | 4% |
| Total Fat 5.4g | 7% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 150mg | 6% |
| Potassium 3095mg | 88% |
| Total Carbs 213.98g | 57% |
| Dietary Fiber 16.5g | 55% |
| Sugars 172.78g | 115% |
| Protein 13.53g | 22% |
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