Canning recipes for Pickles

Canning recipes for Pickles, coming soon!

Crisp Pickle Slices

4-5 quarts cucumber slices
6 cups onion slices
2 cups green pepper slices
3 garlic cloves
1/3 cup pickling salt
cracked ice
3 cups vinegar
5 cups sugar
2 tablespoons mustard seed
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seed

Wash and drain sliced cucumbers. Peel 6-7 medium-sized onions. Slice 6 cups of onions and 2 cups of green peppers. Add garlic and salt. Cover the mixture with cracked ice. Let stand 3 hours, then drain well. Mix vinegar, sugar, mustard seed, turmeric, and celery seed. Stir gently until the sugar is in solution. Pour the vinegar-spice mixture over the vegetable mixture, then bring the batch to a boil. Pack into pint jars. Remove air bubbles. Adjust lids. Process immediately for 10 minutes, using boiling water bath method.
Yield note: In 24 hours you will have 7-9 pints of crisp pickle slices.

Kosher Dills
Home Style

50 medium-size cucumbers
8 heads fresh dill
16-24 garlic cloves
8 small red or green peppers
2 quarts water
1 quart vinegar
1 cup pickling

Wash 50 medium-size cucumbers. Pack whole cucumbers or spears into hot boiled jars. To each jar add 1 head of fresh dill, 2-3 cloves of garlic, and 1 small red or green pepper. Combine 2 quarts of water, 1 quart of vinegar, and 1 cup of salt. Bring the solution to a boil, then pour it over the pickles in the jars, leaving 1/2-inch head space. Remove air bubbles. Adjust the lids. Process immediately for 15 minutes, using the boiling water bath method. For plain dills, leave out the garlic.
Yield: 8 quarts.

Pickled Peppers
(Hungarian, Banana, Other Varieties)

4 quarts long red, green, or yellow peppers
1 1/2 cups pickling salt
2 garlic cloves
2 tablespoons prepared horseradish
10 cups vinegar
2 cups water
1/4 cup sugar

Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain, rinse again and drain thoroughly. Combine remaining ingredients. Simmer 15 minutes. Remove garlic. Pack peppers into jars, leaving 1/2-inch head space. Bring liquid to a boil. Fill jar to within 1/2-inch of top with boiling liquid. Remove air bubbles. Adjust lids. Process 10 minutes in a boiling water bath.
Yield: 8 pints.

Bread & Butter Pickles

Ingredients

3 pounds 3- to 4-inch pickling cucumbers

4 medium onions, thinly sliced

½ cup Ball 100% Natural® Canning and Pickling Salt

6 cups water

3 cups cider vinegar, 5% acidity

2 cups firmly packed brown sugar

2 tablespoons mustard seed

1 teaspoon celery seed

1 teaspoon ground cloves

1 teaspoon turmeric

Instructions
Prepare Ball brand or Kerr brand jars and closures according to instructions found in Canning Basics.

Wash cucumbers and remove 1/16-inch from blossom end. Cut into ¼-inch slices and measure 10 cups. Combine cucumber slices, onion slices, salt and water in a large bowl. Mix well. Cover and let stand for 2 hours. In a 6- to 8-quart saucepot, combine vinegar and remaining ingredients. Bring to a boil, stirring occasionally. Drain vegetables; rinse; drain again. Add vegetables to vinegar mixture and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling water canner.
Yield: about 4 to 5 pints.