Canned super sour pickles, a small tutorial.

[Kc_Kracker]

Tomorrow morning actually, wicked canned super crunchy soup dill and spicy pickles, just watered the homegrown cukes for 3 hrs straight, tomorrow morning they will be fat and plumped up with water and ready for slicing and soaking, stay tuned, pickles are about to meet their maker, LORD KRACKER 

c ya then for anyone interested i can go step by step

[Kc_Kracker]

step 2, realize i been so busy the last week i let them get too big, which slowed down the next run, they should have been picked at 4-6" and before any turned color, o well food is food im still impressed with what my little pickle wall has done with only 4 plants 

[Kc_Kracker]

if there is anyone in the south end wanting to learn, your free to come over, have a beer and ill teach you while i do it, i have quickly become addicted to canning as its so insanely easy, way better then anything in the store and saves truck loads of money all year  im headed to shop (yes, at the dollar store) for everything needed.
cucumber wall $9,
seeds $0.50,
supplies $4,
will last til next year, its more then 2 jars of good pickles cost, should get a good 2-3 cases from this summer mini climber box

[Kc_Kracker]

slice, spear, cube, your cukes whatever you like, i will say spears crisp better even though i dislike spears.

4 cups white vinegar
2 cups water
1/3 cup pickling salt
2 tsp dill weed dried

(1/4 tsp pickle crisp or alum per jar, add to jar before canning)


then is all the ingredients, bring them to a boil, and once they boiled for about 2 minutes poyur over cukes until they are covered and under water.

let sit 12 hours.

then remove from liquid, SAVE LIQUID!!! and bring liquid to a boil separate while you stuff jars with cukes, filling to 1/2" from top.

in each jar add 1/4 tsp of pickle crisp or alum, and then when liquid is boiling add to jars, again 1/2" from top, and add lids and ribngs, and hot bath them for 15 minutes, not 9 or 10, go 15! they are so acidic 15 works best.

i like to refrigerate asap and seems to also hold crisp better, i love crunchy pickles   

now, for an amazing kick, when you have enough for a few jars left add some pepper flakes, jalapenos or whatever, and boil for 2 minutes longer, then do same as above, spicy super sour pickles are a freakin amazing treat 

if you need help just ask, 40 cukes have yielded 4 gallons so we shall see how many quarts. now for the next batch to grow, that will be football sweet relish 

[Kc_Kracker]

forgot to mention, rule #1 once they are picked cann asap and get the tips cut off because the pectin in the tips starts to deteriorate and they start getting soft. there is no viagra for them , mushy will always be mushy 

[Kc_Kracker]

well since i was already in pickle canning mode we went shopping, got 80 more cukes at a street side farm and other goodies. well now we have 25 gallons in brine  supuer sour dill, bread n butter, spicy, and football fave, sweet relish with peppers, and 2 cases of canning maters for salsa 

game on kids

[ICEMAN]

We like to cut and add carrots and garlic cloves to our pickling.... Looks good KC.

[Kc_Kracker]

yes i was laying in bed last night think, i forgot some carrots in the spicy jars, thats ok i got time all the hot bathing happens this morning 

[Whitpirate]

I like canning green beans and asparagus the same way.  Though I like apple cider vinegar as a variation too.

[Kc_Kracker]

me too except for certain veggies, apple cider makes stuff like pickles mushy, i know this because i tossed out about 30 cukes brined 2 weeks ago when i ran out of white vinegar i used apple cider and they came out MUSH 

[MrsTurkeyFeather]

So I took note of your recipie above  but wanna share your other recipies? (relish, bread & butter, etc) 


Our cuke plants have gone nutz & would love to do a few different things with them! 

Thanks in advance KC!