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In a large pot, bring the brine ingredients to a boil: 5 cups water, 4 cups white distilled vinegar, 2.5 tbsp. sugar, 5 tbsp. pickling salt, 1 tbsp. pickling spices. Put your hot and sterilized mason jars on a thick towel or hot pads. While the brine is coming to a boil, prep the jars with dill, onions, and garlic.
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Boil for 10-15 minutes. It doesn't need to be a big rolling boil โ that creates potential for jars banging around or not enough water coving the lids at any given time. A low steady boil is more than sufficient. When time is up, turn off the heat and carefully remove the jars from the water.
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Pack cucumbers extremely tightly into canning jars. Wide mouth jars are easier to pack. Add hot pepper, alum, dill, garlic to the jars. Ladle pickling solution into jars leaving 1/4 inch head space. Wipe off mouth of jars. Tighten lids on jars. Place jars in water bath canner and boil for 10 minutes.
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Fill Jars. Into your canning jars add 1 clove of garlic, 1 teaspoon of mustard seed, 1 teaspoon of dill seed (or a couple of sprigs of fresh dill in each jar). Next, slice your cucumbers into spears (or leave them whole, or slice them into coins) and pack your jars as full as possible.
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Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside. Pack cucumber slices into hot, sterilized quart jars. Using a canning funnel, ladle the hot pickling liquid over slices to cover, leaving ยฝ-inch head space. Remove air bubbles and wipe the rim.
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While the brine is coming to a boil, begin filling the jars by placing 1 slice onion, 1/2 clove garlic and 3-4 stems of dill weed on the bottom of each jar. Top again with 1 slice onion, 1/2 clove garlic and 3-4 stems of dill weed. Place the packed jar near to where the brine is coming to a boil.
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Step 3: Fill the jars. Carefully ladle the hot mixture into four hot wide-mouth 1-pint jars, leaving 1/2-inch headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust the headspace by adding hot pickling liquid. Wipe rims.
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Bring the pot to a boil. Prepare a brine by bringing 4 cups water, 4 cups vinegar and 1/2c salt to a boil. While the brine and canner are coming up to a boil, gently wash cucumbers to remove any dirt and nip off both ends. Either leave the cucumbers whole or slice into 1/2inch slices.
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Make Brine: Add your water, vinegar, pickling salt and sugar in a pan over medium-high heat. bring mixture to a boil stirring, to make sure the salt and the sugar fully dissolve. Pour the pickle brine into the prepared jars. Leave 1/2" of space at the top. Then place seals on and lightly seal hand tight.
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Welcome to Home Canning for beginners! At N.C. Cooperative Extension's Mecklenburg Center, we frequently receive questions about home food preservation. From canning to dehydrating, we want to help you find research-based answers and solutions to your questions. Below you will find quick tips, resources, and recipes to help you can food safely.
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then put the top on and let it boil for 20 minutes. During that time we filled the next batch of jars. When the timer went off, we pulled the jars out one by one and placed them on an old towel to cool. Repeat, repeat, repeat and then pop, pop, POP (the lids sealing)โฆ we had pickles!
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Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, to cover jars with 1-2 inches of water. Process/boil for 15 minutes. Carefully remove jars from the water using a jar lifter and leave at room temperature undisturbed for 12-24 hours.
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Set aside. Using tongs, bring your hot jars and lids to your workspace. Fill the jars with cucumbers, leaving 1/2" head space. Place funnel on top of canning jar and fill with brining liquid up to 1/2" from the top. Add the Xtra Crunch granules. For quart jars, add 1โ4 teaspoon and for pint jars, add 1/8 teaspoon.
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Preparing the Brine. In a large cooking pot, mix 1 part pickling vinegar with 3 parts water with 1 tbsp pickling salt. Boil for 5 minutes over medium heat. Pour hot liquid into jars over the pickles about ยฝ" below the top edge of the jar. Seal the jars with sterilized lids while hot.
