There’s something extra special about cooking with farm-fresh vegetables, especially when they’re gifted by a kind neighbor. Every summer, a brown paper bag appears on our porch, brimming with cucumbers fresh from the field. It’s a small act of kindness that carries big meaning. This simple canning recipe helps you savor those gifts a little longer. As always, you can share a jar in return!
Ingredients:
• 6 lbs of 3- to 5-inch pickling cucumbers
• ½ cup canning or pickling salt
• 4 quarts water, divided
• 1½ quarts 5% acidity white vinegar
• ¼ cup cane sugar
• 3 tablespoons whole pickling spice (wrapped in tied cheesecloth)
• 2 teaspoons mustard seeds (per jar)
• 2 heads fresh dill (per jar)
• 2 thinly sliced garlic cloves per jar
• 5 sterilized quart jars
Instructions:
Wash cucumbers and slice into chips, around ¼-inch thick. Dissolve the salt in 2 quarts of water and pour over the cucumbers. Let stand for 6 hours, then drain.
In a large pot, combine the vinegar, sugar, and remaining 2 quarts of water. Add the tied pickling spices and bring to a boil.
While the brine is boiling, fill each sterilized jar with sliced cucumbers. Add 2 teaspoons of mustard seed, 2 heads of dill, and 2 cloves of sliced garlic to each jar.
Carefully pour the hot pickling solution into each jar, leaving ½-inch head space. This recipe should yield about 4–5 quarts, depending on cucumber thickness.
Seal with lids and process in a boiling water bath for 10 minutes for shelf-stable storage. Alternatively, you can simply seal and refrigerate for enjoying right away.
“Preserving food is like preserving memories — both are done with love, patience, and a good amount of dill.” 🌿💛
“He fills your life with good things…”
Psalm 103:5 (NLT)
The Prayer Porch 