My local farmer's market had a "last chance" batch of pickling cucumbers, so I couldn't resist the opportunity to make up some pickles or relish or whatever struck me once I got home. I missed the sweet tang of a bread and butter pickle so I sliced and salted and stuck a bowl (with lid, not pictured) in the refrigerator to wait.
|6 cups of pickling cucumbers, 2 cups sliced red peppers, 2 cups sliced onions, 1/4 cup pickling salt|
|Look how far above the brine this is. Give it a minute!|
|And this is 5 minutes later.|
|Marisa's recipe says 5 pints but I don't end up with more than 3 and a snack bowl|
Tap your jars on a towel covered counter (you do NOT want hot, sticky pickle juice and broken glass all over!) or use a de-bubbling tool to remove all the air pockets. Check that headspace and adjust the brine levels accordingly. Wipe your rims, place your lids and rings on to finger tight, and process in a boiling water bath for 10 minutes.
I remove the lid and let it sit, burner off, for 5 minutes just as a matter of habit after a bad, bad experience with canning tomatoes. Take your jars out of the canner and let them cool on the counter.
Try really hard to not get into them for 48 hours. I know, it's difficult, but it will be worth the wait!
For a more detailed, official write up, I refer you to Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan