This is another favorite at our house. We love pickles so I grow cucumbers in my garden so we can have these beauties. Pickles can be canned in a water bath canner or steam canner. These instructions are for a steam canner, which I prefer.
Cucumbers, medium to very small
2 heads of Dill
1 clove of garlic
1/8 t. alum
Brine:
13 1/2 c. water
4 1/2 c. vinegar
1 c. salt
Wide-mouth canning jars (cleaned and sterilized)
New lids
Rings
1. In a large pot, over medium heat, combine brine ingredients until salt is dissolved. Meanwhile, wash cucumbers very well, removing all dirt. In your jar, place 2 heads of dill and garlic clove. Add cucumbers, start with the largest and then work your way to the smallest, packing as tightly as possible. Add alum. Pour brine over the top of cucumbers till it reaches the neck of the jar. Place lid on and ring, screwing down tightly.
2. Fill bottom of your steam canner with water. Put jars in canner and place lid on. Place canner on stove over medium heat for 20 minutes or until steam starts coming out of holes (please make sure you read your instruction manual). Start timing when steam comes out for 10 minutes. Turn down the unit until gentle puffs of steam come out. When finished remove from heat and let cool 5 minutes. Remove jars from canner and let sit until completely cool.
Note: If your jars do not seal (you can push the middle of the lid and it doesn't pop up) within 10 minutes, make sure ring is screwed on tightly and turn upside down for 20 minutes.
Another note: The extra brine can be stored in your refrigerator until you have more cucumbers to can.
