Recipe – Made 12 – 1/2 pint jars (easily)
Brine:
- 4c white vinegar
- 4c water (I used distilled)
- 67g crystal diamond kosher salt (no additives, iodine, or caking agents)
Each jar got:
- 1 clove of garlic
- 1/2 tsp mustard seed
- 1/4 tsp celery seed
- 1/8 tsp or pickle crisp (food grade granulated Calcium Chloride)
- 1/2 of a red jalapeno (these were really hot)
- 2 small sprigs of fresh dill (I only put this in half the jars to see how it would change the flavor)
- As many cucumber coins as I could fit. Bought roughly 3-4 lbs. (and I had a good amount left over)
Protocol
- I cut the ends off the cucumbers and discarded them, then put them all in the bowl with ice water while I did the rest.
- I washed the jars, lids and rings in soapy water. Then set them aside.
- Brought the canning pot to nearly boiling with water.
- Combined all the ingredietns for brine and heated up on the stovetop to just before boiling, (180-195F) so that all the salt would go into solution. Then held it at this temperature.
- Put the jars in the hot water (not boiling, just under) to get them hot so that adding the brine isnt a shock.
- Pulled them out of the hot water, then raised the canning pot temperature to a boil.
- Quickly packed each jar with all the ingredients above then added the hot (but not boiling) brine on top, and gave each jar a quick stir to get bubbles out.
- Put the lids and rings on the jars and quickly put them into the canning bath (with boiling water) so that they were submerged and boiled them for 10 minutes.
- I then removed them from the hot water and put them on the counter to cool.
- Once they were cool, I labeled to top of the jars with the date and whether or not they have dill.
- I will open them after 6-8 weeks.
