🧂 The Classic Shelf-Stable Pickle Recipe (Using 5% Vinegar)
Here’s a tried-and-true recipe that honors tradition and safety:
🥒 Ingredients:
- 4 lbs small pickling cucumbers (washed and trimmed)
- 3 cups white distilled vinegar (5% acidity)
- 3 cups water
- 1/4 cup pickling salt (non-iodized)
- 8 garlic cloves (peeled)
- 8 sprigs fresh dill (or 2 tsp dill seeds per jar)
- 1 tsp mustard seeds per jar
- Optional: 1/2 tsp crushed red pepper flakes per jar for heat
đź«™ Equipment:
- 4–5 pint-sized canning jars with lids and bands
- Water-bath canner or large stockpot
- Jar lifter, funnel, and clean towels
