Today is the final day of the Pickle Along. Drain the syrup/liquid into a large stock pot-bring to a boil. Discard cinnamon sticks (don’t worry about the other spices they can go right in the jars along with the cucumbers)-place cucumbers in a large bowl or something handy to carry them in.
While the syrup is heating-start sterilizing your jars, lids, and rings. Some folks do this in the oven-others do a few at a time in a small pot of boiling water. I place several jars-rings-and lids in a dishpan on the back of the stove and just leave it simmering-getting a jar when I need one-and replacing it with a clean one. Just seems easier to me-to always have a hot jar waiting on me. But any way will work as long as the items are sterilized.
After the jars are sterilized and the syrup is boiling-pack cucumbers into a hot jar. Ladle hot syrup in the jars leaving 1/2 inch of head space. Place a lid on the jar and screw the ring on tightly. We place a towel on the counter or table-setting each finished jar on it-then covering the jar with another towel to hold the heat in-this aides in sealing the jar.
After a while you’ll begin to hear the jars ‘pop’ as they seal. I usually leave mine sitting overnight-making sure each jar has sealed the following day. I store the pickles in my basement-and they keep very well-as long as you can keep from gobbling them up.
If you are unsure about using the open kettle method of canning-feel free to use the water bath method for canning the pickles-I’m not sure how long you would need to cook them-but you might find the answer by doing a Google search. (*I did find one recipe similar to this one that water bathed for 5 minutes)
If today is a super busy day and you wish you didn’t have to can the pickles-just repeat the step from yesterday (boiling the syrup and pouring it back on the cucumbers in the crock) and can them tomorrow.
I’m sending a big THANK YOU to everyone who participated in the Pickle Along. Please let me know what you think about the 14 Day Pickles.
Tipper
I have been too busy to check my blogs so I am late in answering.
Oh boy! I have been waiting for the final results. My Aunt used to make these pickles and I can tell from your pictures they look exactly the same. Following this process really brought back fond memories. Those are the best pickles in the world.
I could make a meal out of a jar of those!
Matthew-I don’t have a dill recipe-but maybe someone does-and hopefull they’ll share it with us.
Blind Pig & The Acorn
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You are amazing. What a dedicated effort.
Ended up with nine pints, now cooling in the kitchen. That was fun and intersting.
Oh my gosh Tipper!!!! Those look SOOOOO yummy! I want to drive over right now just to taste them! I wish I had a crock – I know what I’m going to look for at auctions/yard sales/pottery shops this year!
On another note – is there a way to ‘get’ your playlist for my ipod????????? I LOVE your family’s music – and your girls’ singing… I wish I could have it on my blog and take it with me to school… Did I tell you I’m back in school? 17 hours at Wake Tech this semester!
Tipper, I have not got the chance to make these yet, but bookmarked your posts so that I can at a later date. Thanks so much for sharing! blessings,Kathleen
Tipper: What a crunchy delight.
I’m not pickling along with you, but boy do those pickles look yummy. I can almost hear the lids popping!
Now that is simple living, do it yourself pickles.
Okay, Tipper, what’s our next group cooking project? 🙂
I have followed along with you every day of this, and it was very interesting and educational.
The pickles look amazing. I’ve never made pickles like that before, I’ve always just packed cucumbers into jars and covered them with hot brine. No hot water bath or anything. They’ve always turned out great and I ain’t been poisoned yet so I reckon it works for me. I’ve always heard that if you hot water bath pickles, they become slimy.
I wonder if you could use this method to make dill pickles? Do you have a recipe for that?
Those look so good! Hope I can make up a batch of them next year. I love sweet pickles!
That’s a lot of work, but worth every minute of it!
These are the finest sweet pickles in the world.