I really like sweet pickles, and we are growing some cucumbers at the veggie plot so I of course am impatient. I reasoned that it would be good practice to try to jar some pickles. Additionally, I hope to have an enormous amount of tomatoes to can so I wanted to put myself through the paces once or twice before we have 50 lbs of tomatoes on our hands!

This first attempt was in the kitchen, in the future and at the peak of harvest I intend to set up a canning station outdoors using some turkey fryer stands. This hopefully will make it more comfortable.

My intent for this has been ongoing; early this spring I picked up some used canning equipment and jars for a song off  Craigslist.

Let’s see how it all turned out. (DISCLAIMER: This is not step by step all inclusive instructions. If you choose to can produce or other foods, please get proper equipment and instructions and follow them to the letter. The risk of serious food borne illness is very real. Proceed at your own risk.)

I went to the market and bought 5 lbs of small mexican cucumbers. Brought them home and washed them well.

The recipe calls for 7lbs of cucumumber and 8 pint jars so I will likey have too many jars – better too many than not enough.

Wash the canning equipment and dry.

Crinkle cut the cucumbers. I could have just used a knife but I like the crinkle cuts.
Mix the pickling spices with 5 cups sugar and 5 cups vinegar. Bring to a boil.
Pour over the cucumbers and let steep for about 30 minutes as it cools.
All jarred and put into water bath canner. Bring to a boil and let process 15 minutes.
Remove from bath and let cool. The lids all pinged and are sucked down appropriately. I’ll let these rest for a month or two before trying them out.
The finished product.
Happy Eating!

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