I'm pleased and proud as punch to report that we spent a bit of the morning canning! We've now got eight jars of Chevy's Icicle Pickles. So far, they've all set as they should (I love hearing those lids ping!) and they should taste delicious if the last batch made with this recipe is any indicator! Yes, that's them to the left.
Here's the recipe.
Makes 5 500 ml jars
Approx. 12 pickling cucumbers
6 med size onions, sliced and cut into pieces. OPTIONAL
Pickling liquid:
3 cups granulated sugar
4 cups white vinegar
1 cup water
1/2 cup pickling salt
5 cloves garlic
5-6 heads fresh dill or 10 tsp. dill seed
* Fill boiling water canner with water. Place 5 clean pint (500 ml) mason jars in canner over high heat.
* Wash cucumbers. Remove blossom ends, at least 1/16th of an inch of all cucumbers. Cut the cucumbers into 1/4" spears, set aside.
* Place Snap Lids into boiling water, boil 5 minutes to soften sealing compound.
* Combine sugar, vinegar, water and pickling salt in a large stainless steel or enamel saucepan, bring to a boil. At this time, you may wish to add onion pieces.
* Place 1 clove garlic and 1 head fresh dill (or 2 tsp. dill seed in a hot jar. Pack cucumber and onion (if desired) to within 3/4' of the top rim. Add pickling liquid to cover cucumbers to within 1/2" of top rim. Remove air bubbles by sliding a rubber spatula between glass and food, readjust head space to 1/2". Wipe jar with a clean, damp cloth, removing any stickiness. Center Snap Lid on jar, apply screw ring/band just until fingertip tight. Place jar in canner. Repeat for remaining cucumbers, onions, garlic, dill and pickling liquid.
* Cover canner, return water to a boil, let boil for 15 minutes. Remove jars and let cool. Check jar seals after cooling. Sealed lids curve inward and should not bounce back when pressed lightly. Wipe jars, label with contents and date, and store in a cool, dark place.
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