Pack cucumbers solidly into clean jars. Combine next 4 ingredients with 6 cups water in saucepan. Heat to boiling point. Pour over cucumbers, leaving 3/4 9inch head space. Add dill and garlic. Place lids on jars loosely. Place in 200 degree F oven until cucumbers change color. Remove from oven. Seal jars tightly.
By Robin from Washington, IA
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That's an interesting way to can pickles. Does the oven seal the tops or do you still need to put them in a hot water bath? Also, can you give us a ballpark idea about how many cucumbers to use?
Can you tell me how long I need to wait before I can eat the pickles after I seal the jars tightly, or can I start to eat them? My mom had a recipe for making pickles. The recipe said after they were sealed they had to go into the dark for a few months, before we could eat them.
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