Practical Creativities as I like to call them.
What to do with 20 pounds of cucumbers?
Pickles of course!
Wash out your jars and lids with warm soapy water.
Slice the cucumbers into "can" friendly shapes and sizes. My mom had a french fry slicer that worked wonders on the pickles. Very sandwich friendly. We like our sandwiches!
We shoved as many pickles as possible into each "can" and stuffed in equal amounts of dill and a clove of garlic. Next we boiled the full cans in hot water so that when we poured the pickle mix over the pickles the jars would not break. Then we processed them! My mom and I have never processed before but it worked! All of the cans popped!
You can do it too.
We ran out of room for one can so I took it home and put it in the fridge for us to eat this week.
The next day I saw these beauties in the fridge! There is nothing like a cold dill pickle on a hot summer day? Okay, maybe fresh squeezed lemonade? Or maybe a drippy ice cream drumstick on the back porch?
3 quart of water
1 quart of apple cider vinegar
1/2 canning salt
Bring the liquid to a boil and pour over hot jars of cucumbers then process. This usually involves putting the warm lids on the warm jars and then boiling the jars in a water bath pot. Make sure that the water covers the tops of the jars by an inch or two. Boil them for 15 minutes. Remove the jars carefully and place them on a towel in a place that will not be disturbed for 12-24 hours. You can eat them right away but the longer you let them set the stronger the flavor! The canning process preserves for up to a year.