Pickles are a favorite snack food for many children.
Pickles are a mainstay of American cuisine and have been enjoyed around the world for thousands of years. Originating in India about 4,000 years ago, pickles are made out of small cucumbers and have been the standard accompaniment and garnish to burgers, hot dogs and antipasto plates. However, not everyone enjoys the strong flavors that come from pickling spice and would rather just a simple salty, crunchy pickle. This is a simple deviation from the original pickle that can easily be done at home.
Instructions
1. Wash the cucumbers under running water to remove any excess dirt and debris.
2. Fill the large container with 1 gallon of water and the pickling salt. Stir until completely dissolved.
3. Add the cucumbers to the large container. Brine them for 12 hours.
4. Drain off the brine, leaving the cucumbers in the large container.
5. Combine the vinegar, salt, sugar and 16 cups of water in the large pot. Bring it to a simmer on the stove on medium-high.
6. Fill the water-bath canner with water, enough to cover the tops of the cans by 2 inches. Place it on the stove on high heat. Bring it to a rolling boil.
7. Place the cucumbers, vertically, in the mason jars. Pack them so there is 1/4-inch headspace left.
8. Pour the simmering mixture over the cucumbers in the jars, leaving 1/4-inch headspace.
9. Place the lids on the jars. Tighten the rims around them to fingertip tight, but not too firmly.
10. Insert the jars, with lids, into the hot water-bath canner using the tongs.
11. Process the jars for 20 minutes.
12. Lift the jars out of the water and place them on a clean towel on a flat surface. Situate the cans so they are not touching. Let them cool overnight.
13. Check to see if the cans have sealed. Do this by pressing your finger into the middle of the can. If it remains depressed, it is sealed.
Tags: large container, 4-inch headspace, cucumbers large, cucumbers large container, have been
