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@lana.mounzer: #a #كربلاء_مدينة_العشق_والعاشقين #دعاء_يريح_القلوب ويشرح الصدور العراق اليمن ايران لبنان البحرين سوريا فلسطين#فولو🙏🏻لايك❤️اكسبلور🙏🏻🌹💫 #

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Thursday 06 August 2026 18:02:23 GMT
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feuerkernnoun
🔥FeuerkernNoun فادي اهل البيت :
🙂اللهم صل على محمد وال محمد
2026-08-06 19:48:09
2
h.odv_0
💫✨ضوء القمر✨💫 :
اللهم صل على محمد وال محمد اللهم عجل لوليك الفرج القريب ياالله 🤲
2026-08-06 18:23:56
2
china.excavs
China Excavators (Ham) :
Alhamdulillahir Rabbal Alemin
2026-08-08 11:42:57
1
sweetchaos243
لبيك يا زينب :
اللهم صل على محمد وال محمد
2026-08-06 18:42:00
2
ogarach
ogarach 🇳🇫🇲🇱🇲🇲 :
🥰🥰🥰
2026-08-06 18:05:16
1
user440000728
user440000728 :
سبحان الله و الحمد لله و لا إله إلا الله و الله أكبر❤️❤️
2026-08-06 21:55:17
1
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I finally figured it out
I finally figured it out
CANNING DILL PICKLES INGREDIENTS Pickling cucumbers Dill heads Garlic cloves Brine 4c water 4c vinegar (of 5% acidity) 1/2c canning salt {Brine makes about 4-8 quarts depending on how cucumbers are sliced.} INSTRUCTIONS Wash and slice cucumbers to desired size. Fill canner with hot water and place over medium heat. Wash jars, lids, and bands in warm soapy water and set aside. Prepare brine. In a large stockpot combine water, vinegar, and canning salt. Bring to a boil while stirring occasionally. Remove from heat and set aside allowing to cool slightly. Fill each jar with a sprig of dill, garlic clove, and cucumbers to 1/2 headspace. Add cooled brine to each jar. Debubble and add more brine if needed to 1/2 inch headspace. Wipe the rim. Add lid and ring to fingertip tight. Place jar in the canner. Repeat until all jars are filled. Cover canner and bring to a boil. Process pint jars for 10 minutes and quarts for 15. Adjust for altitude as needed. After time is up, remove lid and allow to cool for 5 minutes before removing jars from canner. Set them on a towel to rest for 24 hours before putting in storage. TIPS FOR CRUNCHY PICKLES ✔️ pick cucumbers and can within 24 hours if possible ✔️ soak in cold water after picking for 12 hours ✔️ add Ball pickle crisp to each jar ✔️ cut the blossom end off of each cucumber before soaking in water ✔️ do not process in canner longer than required
CANNING DILL PICKLES INGREDIENTS Pickling cucumbers Dill heads Garlic cloves Brine 4c water 4c vinegar (of 5% acidity) 1/2c canning salt {Brine makes about 4-8 quarts depending on how cucumbers are sliced.} INSTRUCTIONS Wash and slice cucumbers to desired size. Fill canner with hot water and place over medium heat. Wash jars, lids, and bands in warm soapy water and set aside. Prepare brine. In a large stockpot combine water, vinegar, and canning salt. Bring to a boil while stirring occasionally. Remove from heat and set aside allowing to cool slightly. Fill each jar with a sprig of dill, garlic clove, and cucumbers to 1/2 headspace. Add cooled brine to each jar. Debubble and add more brine if needed to 1/2 inch headspace. Wipe the rim. Add lid and ring to fingertip tight. Place jar in the canner. Repeat until all jars are filled. Cover canner and bring to a boil. Process pint jars for 10 minutes and quarts for 15. Adjust for altitude as needed. After time is up, remove lid and allow to cool for 5 minutes before removing jars from canner. Set them on a towel to rest for 24 hours before putting in storage. TIPS FOR CRUNCHY PICKLES ✔️ pick cucumbers and can within 24 hours if possible ✔️ soak in cold water after picking for 12 hours ✔️ add Ball pickle crisp to each jar ✔️ cut the blossom end off of each cucumber before soaking in water ✔️ do not process in canner longer than required

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