@nidramok: We say we’ll make enough every summer. We never do 🥒😂 If you’re canning pickles for shelf storage, use a tested recipe with 5% vinegar and proper water-bath processing. Here’s a classic U.S. home-canning version: 🥒 8 lb pickling cucumbers 💧 2 qt water 🍶 1½ qt 5% vinegar 🧂 ½ cup canning or pickling salt 🥄 ¼ cup sugar 🌿 Fresh dill 🌱 Mustard seed 🫙 Clean canning jars and lids Wash the cucumbers and trim about 1/16 inch from the blossom end. Bring the vinegar, water, salt and sugar to a boil. Pack the cucumbers into jars with dill and mustard seed. Pour in the boiling pickling liquid, leaving ½ inch of headspace. Apply the lids and process the jars in a boiling-water canner. Processing time depends on jar size and elevation, so follow a tested canning chart for your location. Then comes the hardest part: waiting to open the first jar 😄 Do you make your own pickles? #pickles #canning #gardentotable #usa🇺🇸 #growyourownfood

Homegrown with Ron

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Friday 16 October 2026 22:08:44 GMT