Your Key Ingredient:
Grocery Ingredients:
- 4 lbs of 4-inch pickling cucumbers
- 2 tbsp dill seed or 4-5 heads of fresh dill weed
- 1/2 cup salt
- 1/4 cup vinegar (5 percent)
- 8 cups of water
- 2 cloves garlic
- 2 tsp. red pepper flakes
- use garlic and red pepper flakes OR 2 tsp whole mixed pickling spices
Directions:
- Wash cucumbers. Slice ends off cucumbers.
- Place half of dill and spices on bottom of a clean, suitable container.
- Add cucumbers to jars, then remaining dill and spices.
- Add vinegar, water and salt to pan. Heat slowly to a boil and simmer for 5 minutes.
- Pour brine over cucumbers in jars, leaving 1/2 inch of headspace.
- Remove air bubbles and wipe jar rims. Place clean lids and rings on jars, to finger tight.
- Place liner pot in canner.
- Place canning rack in bottom of the liner pot.
- In water bath setting the jars must be completely covered with water that’s at least 1-2 inches above the top of the jars.
- Press WB/Steam button on the control panel.
- Press the TIME (+) to set time for 15 minutes (pints) or 20 minutes (quarts).
- Make sure the Pressure Limiting Valve is set to Exhaust.
- Press Start button (DO NOT press Pressure Cook)
- Digital chase will begin to rotate, unit should begin to boil within 15-25 minutes. You will see a constant stream of steam coming from the Pressure Exhaust Valve when boil has been reached.
- Press Start again when the constant stream of steam is seen, the timer will automatically start.
CAUTION: DO NOT hit start a 3rd time. This will result in the unit shutting down completely.
When WB function is complete: Let unit rest for 20-30 minutes before turning the lid to the open position. Carefully remove jars from the Canner. The lids will pop as they seal and cool down. Cover the jars with a towel and do not touch for 24-48 hours.