How to Make Your Own Pickling Spice

Step-by-Step Guide

1. 1

   Step 1: Prepare 7 clean pint (473 ml) canning jars by putting 1 dill flower and 1 teaspoon of pickling spice at the bottom of each one.

   Tighten the bands on the jars. ,,, Process (boil) the jars for 10 minutes at 1,000 feet (304 m) altitude or less.
   
   Process (boil) the jars for 15 minutes for 1,001 to 3,000 feet (914 m) altitude.
   
   Process (boil) the jars for 20 minutes for altitudes over 3,000 feet (914.4 m). ,, The jars should not touch. , You’ll know if they have sealed if the top of the lids are indented.
   
   You can remove the screw band now, if desired. ,,
2. 2

   Step 2: Pack cucumber spears into each jar until its half full.

3. 3

   Step 3: Add a second dill flower to each jar

4. 4

   Step 4: pressed against the side of the jar

5. 5

   Step 5: with the flower facing outward.

6. 6

   Step 6: Continue filling the jars with cucumber spears

7. 7

   Step 7: firmly packing them in.

8. 8

   Step 8: In a heavy pan

9. 9

   Step 9: heat the water

10. 10

    Step 10: vinegar and salt until they boil.

11. 11

    Step 11: Pour the boiling vinegar solution into each jar to within 1/2”(1.3 cm)

12. 12

    Step 12: from the jar rim.

13. 13

    Step 13: Run a bubble stick or the blade of a butter knife through each jar and along the inside walls to remove any bubbles.

14. 14

    Step 14: Add additional vinegar solution if needed to bring the fluid level to 1/2” from the jar rim.

15. 15

    Step 15: Wipe each jar rim with a clean cloth.

16. 16

    Step 16: Add a canning lid and a screw band to each jar.

17. 17

    Step 17: Place the filled jars in a water bath canner and add water until 2” of water covers the jars.

18. 18

    Step 18: Place the canner on the stove and bring the water to a boil.

19. 19

    Step 19: Start timing as soon as the water begins to boil.

20. 20

    Step 20: Turn off the heat and let the jars sit in the canner for 5 minutes.

21. 21

    Step 21: Remove the jars with a jar lifter and set them on a towel-covered counter.

22. 22

    Step 22: Check the jars to see if they have sealed after 24 hours.

23. 23

    Step 23: Label your pickles with the date and store them in a cool

24. 24

    Step 24: dark place.

25. 25

    Step 25: Leave for at least a couple weeks for partially pickled results

26. 26

    Step 26: or longer for a stronger flavor.

Detailed Guide

About the Author