articlesforchristians

Canning sweet pickles

Directions:

1. Slice cucumbers thinly, mix lime and water and soak cucumbers for 24 hours in lime water.
2. Take out and wash well.
3. Soak for 3 hours in ice water.
4. Take out of water.
5. Mix ingredients for vinegar mixture.
6. Put cucumbers in vinegar mixture.
7. Soak overnight or at least 10 hours.
8. Bring to boil.
9. Stir until sugar is dissolved.
10. Boil for 35 minutes.
11. Wash the jars and lids
    • Wash the containers (jars and lids) in hot, soapy water and rinse.
    • Now sterilize the jars by boiling them 10 minutes and keep the jars in hot water until they are used.
    • Put the lids into a pan of boiling water for 5 minutes, and use the magnetic “lid lifter wand” to pull them out.
12. Fill the jars to within 1/4 inch of the top, wipe any spilled juice off the top, seat the lid and tighten the ring around them.
13. Once cooled, they’re ready to store. Be sure to label the jars with what it is and when you canned it.