These pickles are crunchy and salty. Everyone has their own particular flavors and recipes in canning, but I’ve always enjoyed them on the savory side more than the delicious side. I've tried pickles made more on the sweet side and enjoyed by other, but I just prefer my mom's recipe. Of course, right? These pickles truly are tasty, crisp and rich. They’re fantastic in my potato salad (Olive).
To make pickling syrup you need to combined water, sugar and salt in a large pot. Bring it to a boil stirring constantly until sugar and salt dissolves. As soon as it boils reduce the heat and let it boil for 5 minutes. Remove from the stove and let it cool.
Prepare the jars and lids. If you’re reusing the jars you need to replace the lid only not the ring (P.S. the ring has to be rust free, otherwise you need the whole new set, which is available in any market or on Amazon). Wash the jars and lids in hot water and let the water drip off. The jars don't have to be sterilized, since they will be processed for 10 minutes or so.
Add seasonings to each jar: small piece of horseradish leaf (optional, I’ve canned pickles without it as well; adding the leaf ads crispiness to pickles the natural way), one small branch of fresh dill including blossom ends, 2 bay leaves, 2 -3 garlic cloves, 20 peppercorns, and 1/8 tsp. crushed red pepper flakes.
Rinse cucumbers well. If necessary, brush during rinsing to eliminate dirt and grit.
Add rinsed cucumbers to each jar as compactly as possible without crushing them.
Add vinegar to a pot with cooled syrup prepared earlier. Stir it well.
Fill each jar with the syrup.
Cover each jar with a lid.
Place 4 jars into a Stove top canner pot, and fill it with water until the level reaches ¾ of jars (not a pot).
Turn the stove top to high temperature. As soon as the water starts to boil in the canner pot reduce the heat to medium and set the cooking time to 7 minutes (you will see the bubbles floating from the bottom to the top in each pickle jar). When the timer is up, turn the stove top off and screw the ring as tight as you can with bare hands (careful not to burn your hands, this way you will fill the that the lid is screwed on correctly, not sideways).
Put on canning gloves or use canning utensil to remove the jar for the pot. Screw the lid pretty tight.
Flip the jar upside down. Let the jars cool completely before turning them over to a regular position (I let them stand flipped upside down until the next day about 12 hrs). Repeat the same steps with the rest of the jars.
Drain the hot water, and place uncanned jars into the canner pot fill it with cold ware and repeat the same canning instruction with each set of 4 or 6 jars depends on the size of a canner.
Easy Canned Dill Pickles Recipe https://www.valyastasteofhome.com/easy-canned-dill-pickles-recipe/