I’ve long been afraid of the world of canning. But after I saw Darby’s recent pickle job, I decided I could do that. So I did.
I followed the recipe (without her edits), but made the following changes:
used regular cucumbers
used black peppercorns and 1 tsp. dried mustard powder
1/4 c. more ea. water and vinegar
Reduced sugar to 2/3 c. (I like ’em more dilly than sweet)
Added a clove of sliced garlic to each jar–yum!
Super-easy, and even yielded some pickled onions for Husband to use on his sandwiches. Next time, I’m going to up the water content and reduce the vinegar content a little, and maybe only use 1/4 to 1/3 c. sugar. They were a little zingy, even for Husband, and that boy likes his zing!