Pickle Facts

• The USDA estimates that the average American eats 8.5lbs of pickles a year
• George Washington loved pickles so much, he had a collection of over 400 varieties
• 125,000 acres of pickling cucumbers are planted in the US
• The US Supreme Court officially rules pickles a fruit, like tomatoes

How to Can Pickles

Equipment

• canner
• 6 pint jars
• lids and bands
• jar lifter
• lid wand
• large pot (to make brine)
• small pot (to keep lids warm)
• measuring spoons & cups
• damp cloth
• thermometer

Ingredients

• 4lbs small pickling cucumbers
• 24 whole black peppercorns
• 1 head of garlic, separated & peeled
• 6 heads of dill (with sprigs)
• 2 3/4C cider vinegar
• 3C water
• 1/4 C pickling salt

Process

1. Clean the jars and lids. Inspect the jars for nicks, cracks, and chips.
2. Heat jars. Fill canner approximately half full with tap water. Place rack in the canner, then place jars on rack. Cover the canner and bring the water to 120-140 degrees.
3. Prepare the Lids. Simmer the lids in a saucepan of water until use. Do not boil.
4. Prepare the Pickles.
   • Scrub the cucumbers in cool water to remove nay field dirt
   • Divide peppercorns and garlic among the jars
   • Pack cucumbers and dill into each jar
   • Bring vinegar, water, and salt to a boil, stirring to dissolve salt
   • Pour hot brine over cucumbers, leaving 1/2″ of headspace
   • Close jars with two piece lids. (Wipe rim of jar before placing lid and screw band)
5. Process
   • Add filled jars to canner.
   • If necessary- add hot water to over jars by at least 1″
   • Heat water to 180-185 degrees, hold temperature for 30 minutes
   • Remove jars from hot water bath and allow to cool overnight
6. After
   • Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.
   • Remove screw bands from sealed jars
   • Store in a cool dark place at least one month before eating them
   • Refrigerate after opening

Tips from Pickle Pro Kathy Manley

• To get crunchy pickles, use small pickling cucumbers. They have more flesh and smaller seeds.
• After processing, let your pickles sit a month before eating
• Spice up your pickles with mustard seeds, hot pepper flakes , and more…