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tami_ohio

Calling all canners. Please tell me if this is possible.

tami_ohio
4 years ago

I have a recipe for Refrigerator Pickles from our old church cook book that I make. DH's mother made them. We have a source for cucumbers. DH wants me to water bath them to make them shelf stable, instead of just making refrigerator pickles. I don't have a lot of fridge space to make a lot of them. I can read here on my phone, but can't post, even logged in. Every letter I type on my phone disappears. So if I'm not back answering tomorrow, you know why. I will be at a cousin's house doing genealogy! Here is the recipe. Also, if it can be done with this recipe, how long, ect. for pints. Water bath, or pressure canned? Thank you!


Slice onion in bottom of gallon jar. Slice pickles to fill but do not peel. Boil syrup, until dissolved and pour over pickles and refrigerate

4 c. white vinegar 1 ½ t. mustard seed

4 c. sugar 1 ½ t. tumeric

¼ c. canning salt 1 t. celery seed

For 1 quart Jar = ¼ recipe

1 T. canning salt

1 rounded t. mustard seed

1 rounded t. tumeric

¼ t. celery seed

3 large cucumbers

18 pickle size cucumbers make about 2 quarts of pickles.

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