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Adapted from Food in Jars
-Makes 8 Pints-
Ingredients
4 cups water
2 cups cider vinegar (5% acidity)
2 cups white vinegar (5% acidity)
7 Tablespoons kosher salt
8 Tablespoons homemade pickling spice
16 cloves garlic, smashed
Enough Kirby cucumbers to fill 8 pint jars, sliced into coins or spears
1. Prepare a boiling water canner. (Don’t be intimidated by this—you’re pretty much just filling your biggest pot halfway with water, putting your cookie-cooling rack in the bottom, and turning on the stove—but do have a look at the link if you’ve never canned before.
2. Combine the water, vinegars and salt in a medium pot and bring the brine to a boil.
3. Meanwhile, place one Tablespoon of pickling spice and two garlic cloves in each jar. Pack the sliced or speared cucumbers tightly into the jars.
4. As soon as the brine is boiling, ladel it into the jars, leaving half an inch of “headspace” on top. Place the lids and rings on the jars and tighten.
5. Place the jars in the canner and process for 10 minutes from the time the water is boiling. At the end of the ten minutes, remove the jars from the water and set aside to cool for 24 hours. Then remove the rings and check the seal on each jar (scroll down to the video here for guidance). Stored in a cool, dry place, the pickles will last for a year.
Note: If you want to make refrigerator pickles, you can skip the processing and keep these in the fridge for up to a couple of months. Wait at least two days before eating!
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