Directions: |
Directions:1) Slice the cucumbers into thin rings about 1/8” thick (depending on type of cucumber). Personally I like to cut them medium; not to thin or too thick. I also use a mandoline slicer to give me uniformity.
2) Mix the salt into the cut cucumbers by hand and toss to coat evenly.
3) Let sit on the counter for 2-3 hours to draw out some of the water.
4) Take some clean dish towels and lay them on a baking sheet. Lay your cucumbers out and pat them dry with another towel or paper towel. Press the liquid gently out of the cucumbers.
5) On the stove in a medium pot, bring the water, vinegar, and sugar to a boil to make the syrup. Whisk every so often to help the sugar dissolve.
6) Clean a quart or whatever size canning jar and put the cucumbers and garlic in the bottom of the jar. I add fresh dill throughout filling of the jar.
7) Pour the boiling syrup over the cucumber, garlic and dill mixture filling 1/2” to 1” headspace from the top of the jar. Wipe the rim of the jar clean with a damp cloth.
8) Seal the jar with a lid and ring, then submerge in a large pot of water to go through the water bath canning process.
9) Fill the pot to about 3” or 4” above the top of the jar and bring to a boil. Process and boil for 10 minutes or more depending on size of jar. (Check the Blue Book preserving guide for times).
10) Carefully remove the jar from the pot and let cool.
11) Store in pantry for up to a year. Once opened, pickles will keep refrigerated for 1-2 months. |
This recipe for AMISH SWEET PICKLES is from