Canning Pickles

PICKLEREVISED

So just last week we picked up some cucumbers from friends—as well as using some of our own (a bunch, as you can see) and as pickles are a favorite in our house, we decided to make them. This process was made fairly easy by a pickle seasoning mix, the only hard part was cutting up the some 30-40 cucumbers. I think all of our jars sealed, hopefully we won’t find out differently later 😉 Canning is fun and breezy for the most part, it just takes a significant amount of time peeling, cutting and cooking.

Our pickles turned out tasting pretty familiar, except not as crunchy as store-bought. Does anyone have any ideas on keeping pickles crunchy? What is your experience with canning? What about different things to can?

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