Bring it to a boil and then add the vinegar and salt. Let it boil for five minutes to make the brine. Pour the liquid over the jarred cucumbers but leave a quarter inch of space at the top of the jar. Place the lids on the jars and place them in the hot water bath for canning.
The prep time is relatively short, whether you’re doing water bath canning or using a canner, and is worth the results of delicious canned cucumbers year-round. Canning starts with sterilization. Wash the lids of the wide mouth canning jars with warm soapy water.
Let it boil for five minutes to make the brine. Pour the liquid over the jarred cucumbers but leave a quarter inch of space at the top of the jar. Place the lids on the jars and place them in the hot water bath for canning. This simple refrigerator pickle recipe doesn’t require the preserving process.
Place the cucumbers vertically in the jar until it is about half full and then pack another layer of dill, garlic, and mustard seed. Fill the rest of the jar with cucumbers. Repeat this process in as many jars as you wish. Remove the boiling brine and fill the jars, leaving about a half inch of space at the top.