LEMON JUICE DILL PICKLES

Lemon Juice Dill Pickles

Ingredients for ONE jar:

1 Tablespoon Himalayan Salt

1/3 cup pure Lemon Juice

1 Tablespoon Dill (fresh is most delicious!)

3-5 Cloves Garlic

1-2 Raw Grape Leaves (don't have to be tender) Grape leaves are to help keep the cucumbers crispy.

Cucumbers, sliced or whole (If a bit old, feel free to peel them.) We have canned other things as well, such as zucchini and green beans. 

Optional: Add a handful of fresh basil leaves.

DIRECTIONS: 

Place in the bottom of jar. Stuff jar with green beans, cucumber, zucchini, etc. until it is full to the neck of the jar. If you pack it super well you won't need any water, but if there is air below the neck of the jar, add water and poke around with a butterknife to remove any bubbles.

Wipe off rims of jars. Boil lids and place on clean jar rims. Quickly screw down the ring on top of the lid. It's super hard to tell someone how tight to make it. I personally make it as hard as it goes the first time, and then I just like loosen it a little to make sure it isn't too tight. It's an art to be learned! If your lids buckle when boiling, either you made the rings too tight, or you have bad lids.

IMPORTANT NOTE: READ THE DIRECTIONS FOR YOUR SPECIFIC LIDS. TIGHTENING VARIES DEPENDING ON THE BRAND.

Place jars onto the rack in a water bath canner. When water is at a rolling boil, our family usually times 5 minutes. This keeps the pickles from being super mushy.

Check the jars the next day or so to make sure that all are sealed. You'll know a sealed jar because it has a different ring to it when you tap on the lid. If you see a lid popped up--it is not sealed! If the jar is still warm, don't worry, just wait longer. Otherwise, if a jar didn't seal, you have pickles ready to eat! If you don't find it right away it is probably rotten and please don't eat it.

Enjoy! God bless you!

Note: All canning is at your own risk. We are not liable for your canning procedures or outcomes.