Скачать или смотреть How to Make & Can Pickles - Super Easy Recipe! :)

#ad These Cucumber Sandwich Pickles from the makers of @Ballcanning are SO GOOD & SO EASY to make. #BallhomecanningAmbassador

These taste like the perfect blend between a dill pickle & bread and butter pickle so they're super versatile and everyone will love them. If you're new to canning this is a great recipe to start with because it's super easy :)

Recipe:
Yield: about 3 pint jars
2 pounds 3- to 4-inch cucumbers, cut into 1/4inch slices
1/2 cup salt for canning and pickling
3 quarts water, divided
1 quart plus 1 cup white vinegar, 5% acidity, divided
1 cup light brown sugar
1 cup granulated sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 teaspoon turmeric

PREP: Wash cucumbers under cold running water; drain. Remove stem and 1/16 inch from blossom end of cucumbers. Cut cucumbers crosswise into 1/4-inch slices. Place cucumber slices in a large bowl. Combine salt and 2 quarts water, stirring until salt dissolves. Pour salted water over cucumber slices. Let stand 2 to 3 hours in refrigerator. Drain cucumber slices, discarding liquid. Rinse cucumber slices under cold running water; drain.

COOK: Combine 3 cups vinegar and 3 cups water in a large saucepan. Bring mixture to a boil. Reduce heat to a simmer; add cucumber slices and simmer 5 minutes. Drain, discarding liquid. Combine 2 cups vinegar, 1 cup water, brown sugar, granulated sugar, and spices in a large saucepan. Simmer mixture 10 minutes. Add cucumber slices and bring mixture to a boil.

FILL: Ladle hot pickles and pickling liquid into a hot jar, leaving 1/2-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180F). Repeat until all jars are filled.

PROCESS: Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.


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