Camping Pickles

Directions

1. Wash mason jars, unused lids, and bands in hot, soapy water. Rinse thoroughly. Place the jars in a pot of simmering water to keep warm. Set the lids aside in hot (not boiling) water.

2. In a medium pot, combine water, vinegar, and salt. Bring to a boil, stirring until the salt is dissolved. Reduce to a simmer.

3. Divide Melissa’s Pickling Spices evenly among the jars (about 1½ teaspoons per jar). Add 1-2 sprigs of crown dill and 1-2 garlic cloves to each jar. Pack the pickling cucumbers tightly into the jars, leaving ½ inch of headspace.

4. Pour the hot brine over the cucumbers, ensuring they are completely submerged while maintaining ½ inch of headspace at the top of each jar.

5. Wipe the rims of the jars with a clean, damp cloth. Place the lids on top and screw on the bands until fingertip-tight.

6. Place the jars in a large pot with a canning rack or towel at the bottom. Fill the pot with enough water to cover the jars by at least 1 inch. Bring to a rolling boil and process for 10 minutes (adjust time for altitude if necessary).

7. Remove jars from the pot and let them cool completely on a towel or rack for 12-24 hours. A popping sound from a jar indicates a vacuum seal has been created.  Handling jars during cooling period can affect developing a successful vacuum seal.  Once completely cooled, check the seals by pressing the center of each lid. If the lid does not flex, the jar is sealed. If the lid pops back, no seal was created and Steps 6 and 7 need to be repeated, or product refrigerated.

8. Store the sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1-2 weeks.

9. PRESENTATION TIP:  Add a tablespoon or two of distilled vinegar to your boiling water prior to adding jars.  This will prevent the calcium deposits from clouding the glass jar and lid.