Safe canning is all about making sure there is no chance of bacteria. Wash the canning jars with hot soapy water. Drain on a clean towel. Do not dry. Place the jars, the lids and the rings into a boiling water bath. Boil for at least 15 minutes. Remove and allow to drain and air dry. Do not dry jars with a kitchen towel.
You will need canning tongs to remove the jars from the boiling water.
In a non-reactive pan, heat together:
1 ¼ c of water
1 c. distilled white vinegar
3 T kosher salt
Heat to boiling. Be sure the salt is dissolved. Keep at a simmer until you are ready to pour into the jars.
6-8 Kirby cucumbers, thoroughly washed
1 Serrano chili pepper
6 garlic cloves
Sprigs of dill and dill flowers
Slice pickles cut out any bad spots and the stem end. Stuff as many cucumber slices into each hot clean jar as will fit. Leave a ¾” at the top of the jar. Add a couple of whole peeled cloves of garlic and several sprigs of fresh dill and a slice of hot pepper and a few peppercorns. Pour the hot brine over the cucumbers, leave a ¼” at the top. Wipe the jar top. Place the lids on top and tighten with the rings. Age for at least 2 days in the refrigerator. These pickles must be stored in the refrigerator, not on a shelf!Share to Print