Directions
Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled.
Wash cucumbers and slice.
Combine vinegar, sugar, and mix into a non-reactive saucepan. Bring just to a boil over medium heat, stirring constantly until mixture dissolves. Remove from heat.
Pack cucumbers into sterilized hot jars, leaving ½-inch headspace. Pour pickling liquid, adjusting headspace if needed. Remove air bubbles. Wipe rim. Use 2 piece lids.
Process pints 10 minutes in a boiling water bath canner. Remove to wire rack to cool completely. Do not move for 24 hours.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages® test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.
Ingredients
Directions
Prepare home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot until filled.
Wash cucumbers and slice.
Combine vinegar, sugar, and mix into a non-reactive saucepan. Bring just to a boil over medium heat, stirring constantly until mixture dissolves. Remove from heat.
Pack cucumbers into sterilized hot jars, leaving ½-inch headspace. Pour pickling liquid, adjusting headspace if needed. Remove air bubbles. Wipe rim. Use 2 piece lids.
Process pints 10 minutes in a boiling water bath canner. Remove to wire rack to cool completely. Do not move for 24 hours.
