Use your garden produce to make these yummy pickles
{Recipe updated 8/13/2020}
20-24 Pickling Cucumbers
1 Red Bell Pepper
2 Jalapeno Peppers
2 Banana Peppers
1-2 Large sweet onion
6 cloves of garlic
1/2c Pickling and Canning Salt
4 c. Apple Cider Vinegar
4 1/2 c. Sugar
2T Mustard Seed
2T Crushed Red Pepper Flakes
2t Celery Seed
2t Turmeric
1t whole cloves
Ladle hot pickles into hot pint or quart jars leaving 1/2" headspace. Remove air bubbles. Wipe jar rim. Center lid and apply band to fingertip tight.
Process for 10 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes
Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.
This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.
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Enjoy!
xo~Carol
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