Canning Garden-Fresh Cucumber Pickles
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Lynn puts up a batch of garden cucumbers as pickles for the winter - mixing the brine, packing spears, slices and chopped, and water-bath canning the jars. She ends the video with three pints and two quarts on the towel. It's a short, quiet, mostly hands-on video with the work shown rather than talked through.
What Lynn shows you
- This is a home canning video. Follow her video and current tested canning guidance directly - the notes here are drawn from auto-generated captions, which can mis-hear a measurement or a time, and none of it should be treated as a recipe you can follow without watching.
- She reads her brine out as vinegar, sugar, celery seed, turmeric, dried mustard and garlic cloves, and brings it to a boil before it goes into the jars.
- She leaves about an inch of headspace and wipes the rims "extra good... to make sure you get a good seal," then sets the lids on with a magnetic lifter.
- Lowering the jars into the water bath, she says to go carefully because the water is very hot, to keep the jars from touching each other, and to have the water about two inches above the jars.
- In the video she processes quarts for about 15 minutes and pints for about 10, then lifts them onto a dry towel to cool - finishing with three pints and two quarts of spears, slices and chopped.
These notes summarise the video — watch it for the full method. For canning and preserving, follow Lynn’s video together with current tested guidance from your national or state extension service.
