- < img width="250"height ="250"src =" https://www.thesurvivalistblog.net/wp-content/uploads/2019/08/zucchini-relish-and-zesty-pickles-final-500x500.jpg 500w, https://www.thesurvivalistblog.net/wp-content/uploads/2019/08/zucchini-relish-and-zesty-pickles-final-150x150.jpg 150w"alt =" zucchini delight in and tangy pickles final"
- / > Zesty Pickles Canning Recipe 3 pounds cucumbers about 10 little 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
-
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 active 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 1/4 of an inch head room.Place the heated covers and containers onto the Mason jars. Put the filled containers into the water bath canner and procedure for 10 minutes– spacing them about 2 inches apart so the glass does
-
not touch.Remove from the water bath canner and location, separated, on a towel to dry till they are cooled and sealed for either storage or usage. It is recommended to slice and soak the
cucumbers overnight before canning them into pickles. Constantly place your hot Mason jars onto a towel before placing them on a counter or table.
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 active 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 1/4 of an inch head room.Place the heated covers and containers onto the Mason jars. Put the filled containers into the water bath canner and procedure for 10 minutes– spacing them about 2 inches apart so the glass does
not touch.Remove from the water bath canner and location, separated, on a towel to dry till they are cooled and sealed for either storage or usage. It is recommended to slice and soak the
cucumbers overnight before canning them into pickles. Constantly place your hot Mason jars onto a towel before placing them on a counter or table.
. Do not enable the hot glass to touch, or it will likely chip or burst, and ruin your maintained food
. If you opt to utilize fresh garlic in the recipe, the liquid material of the jars might be polluted a blue or greenish color This is purely a cosmetic problem, and does not suggest
the pickles are not safe to consume.< img width=" 1050 "height ="1575" src ="https://www.thesurvivalistblog.net/wp-content/uploads/2021/05/zesty-pickles-pinterest.jpg 1050w, https://www.thesurvivalistblog.net/wp-content/uploads/2021/05/zesty-pickles-pinterest-200x300.jpg 200w, https://www.thesurvivalistblog.net/wp-content/uploads/2021/05/zesty-pickles-pinterest-683x1024.jpg 683w, https://www.thesurvivalistblog.net/wp-content/uploads/2021/05/zesty-pickles-pinterest-768x1152.jpg 768w, https://www.thesurvivalistblog.net/wp-content/uploads/2021/05/zesty-pickles-pinterest-1024x1536.jpg 1024w"alt="zesty pickles pinterest image"/ >