Canning Pickles - Preserving them for a year

5 or 6 pint mason jars with new lids
2 cups sugar
2 cups white vinegar
1tsp salt
3/4 package Mrs Wages Kosher Dill Pickles Mix

However many cucumbers that you want to preserve - it will depend on the size but I think I ended up using 5.

Start your BIG water bath canner or BIG stockpot.

Mix water, sugar, white vinegar, salt and Wages mix in a large pot over medium heat - heat until sugar is dissolved.

Wash and slice your cucumbers

Fill your clean and prepared jars with cucumbers, make sure they are full but not stuffed - you want room for the brine (I probably could have filled these a little more). Leave 1 inch headspace.

Check your canner - make sure it’s at a rolling boil.

Use a funnel and ladle the brine over the cucumbers - leave 1/2 inch headspace.

Wipe the rims (if you don’t wipe the rims good the jars won’t seal.

Careful lower the jars into the water - when it comes back to a rolling boil start a timer for 5 minutes.

After 5 minutes in a rolling boil remove from canner, put on a sturdy surface - you won’t touch them for 24 hours.

After 24 hours you can remove the bands and store for 1 year.