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Zesty Pickles Canning Recipe

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Ingredients
  

  • 3 pounds cucumbers about 10 small to medium cucumbers
  • 2 cups distilled white vinegar
  • 2 tablespoons pickling salt
  • 2 cups water
  • 4 cloves garlic
  • 1 tablespoon sugar optional if you want a sweeter pickle

Instructions
 

  • Cut the cucumbers into thin slices.
  • Combine the water, pickling salt, and distilled white vinegar in a pot, and bring to a boil.
  • Mix together the cucumbers and all other ingredients that are not in the pot being boiled.
  • Pour the boiling mixture from the pot over the pickle ingredients in each Mason jar - leaving a ΒΌ of an inch head room.
  • Place the heated lids and jars onto the Mason jars.
  • Put the filled jars into the water bath canner and process for 10 minutes - spacing them about two inches apart so the glass does not touch.
  • Remove from the water bath canner and place, separated, on a towel to dry until they are cooled and sealed for either storage or consumption.

Notes

It is recommended to slice and soak the cucumbers overnight before canning them into pickles.