When I first began canning, I thought I needed ENORMOUS amounts of food to be efficient in the process. That’s probably because I grew up in a home where “bushels” were the norm, rather than a few pounds. I have since learned that this is not true! Even if you have small amounts, canning can be beneficial for you and your family. This recipe is a good example of preserving a few pounds of cucumbers that will be a blessing to your family in the winter months.
Place the cucumbers, onions, salt, and water into a non-reactive container and let sit for 2 hours. Drain the mixture, rinse thoroughly for a few minutes. Let the mixture sit in a colander to drain for several minutes.
Mix the remaining ingredients in a large pot. Bring to a boil over medium heat and add the cucumber mixture. When it comes to a simmer, remove the pot and pack the cucumbers into sterilized jars. The latest government information says you no longer have to sterilize your jars as long as they are going to be in the water bath for 10 minutes. Use your own judgment on this one. Pour the liquid over the cucumbers to attain a 1/2 inch headspace.
Wipe the rims of the jars with a cloth dampened with vinegar and water. Because of the sugar in the recipe, it could prevent the flats from sealing if not wiped. Place the sterilized flats and rings on top and tighten.
Bring the water in the water bath canner to a rapid boil. Carefully, place the jars in the canner. The water should cover the tops of the jars by at least one inch. Cover the pot and process for 10 minutes.
Remove the jars from the canner and place on a dry towel. Let sit for 24 hours before removing the rings.
These should sit for 2 weeks before eating to allow time for everything to mix and mellow.
SWEET N SPICY PICKLES
Making your own Sweet n Spicy Pickles is easy if you follow this simple recipe.
Servings: 8 pint jars
Equipment
- Water Bath Canner
Ingredients
- 5 pounds cucumbers sliced 1/4 inch thick
- 2 large onions sliced
- 1/2 cup non iodized salt (kosher or sea salt)
- 6 cups water
- 3 cups white distilled vinegar
- 1 1/2 cups apple cider vinegar
- 3 1/2 cups sugar
- 2 tablespoons mustard seed
- 1/2 teaspoon turmeric
- 10 whole cloves
- 5 tablespoons garlic chopped
- 1 teaspoon red pepper flakes more if you want it spicier
Instructions
- Place the cucumbers, onions, salt, and water into a non-reactive container and let sit for two hours.
- Drain the mixture and rinse thoroughly. Allow it to sit in the colander for several minutes.
- Mix the remaining ingredients in a large pot. Over medium heat, bring to a boil. Add the cucumbers. When it comes to a simmer, remove it from the heat.
- Pack the cucumbers into sterilized jars. Pour the liquid over the cucumbers leaving 1/2 inch headspace.
- Wipe the rims with a cloth dampened with vinegar and water. Place the flats and rings on the jars and tighten.
- Bring the water in the water bath to a rapid boil. Gently, place the jars in the water making sure the tops are covered by at least one inch. Cover and process for 10 minutes.
- Remove the jars from the water and place on a towel. After 24 hours, remove the rings.
- Wait two weeks before eating. This will give all the flavors time to meld together.
Hi there I have a question about the recipe. It says bring water in water bath to rapid boil and than gently add filled jars to the boiling bath. And process 10 minutes.ok. After I add the jars to the boiling water it will stop the boiling. Does the processing time start after the water returns to a boil? Or does the time start immediately after all the jars are in the water bath?
Yes, the process time starts when it returns to a boil.
What do you mean by a non reactive container?
You want to use a container that doesn’t react with acids. This could be stainless steel or a metal pan coated with enamel. “Reactive” containers would be aluminum, cast iron, or copper.