1 - 10 of 297 for cucumber canning
Slice cucumbers thinly, mix lime ... soak overnight or 10 hours. Boil for 35 minutes. Pack and seal. Bring to boil. Stir until sugar is dissolved. Cool.
Sort cucumbers, discarding any ... salt (use only canning salt). Yield: Three ... Mrs. Mercer, Kentucky State Fair and Mercer Co. Fair, Blue Ribbon Winner
Sort freshly picked cucumbers, discarding any ... sterilized quart sized canning jars. To each ... Winner, Mrs. Claussen, Freeborn County Fair, Minnesota
In a 4 ... with evenly sized cucumbers to within 2 ... 1 pound of canning or Kosher salt. ... (pints) 15 minutes (quarts) leaving 1/4-inch headspace in jars.
Fill a quart jar with pickles about the size of a finger. Between the pickles, put a piece of dill, or more if desired. When the jar is filled, add a ...
Combine water and salt to make a brine. Wash and cut vegetables into bite-sized pieces and soak overnight in brine in a ceramic, plastic or stainless ...
Canning salt is available ... with salt. Soak cucumbers and onions in ... have used both methods successfully. Ready to eat in 24 hours. Yield: 8-10 pints.
Select firm fresh cucumbers fresh from blemishes. ... Note: Use only canning salt - table salt will cloud the brine or cause pickles to darken and shrivel.
Use only freshly picked cucumbers for best results. ... 25 minutes. Yield: 7 to 9 pints Source: Pennsylvania State University in cooperation with the USDA
Sterilize 4 1-quart canning jars. Place in ... and dry the cucumbers well. Discard any ... from canner. Do not over-process or the pickles will be soft.
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