Mason Jars – For this batch we used 12 quart jars. If you buy a new set of jars you don’t have to worry about sterilizing them, but if you are reusing jars, you will have to sterilize them in boiling water first.
Pots or a canner – You will need a big pot to cook your mix in, and a bigger pot to set your jars to seal them. We have canners/pressure cookers as well, but we just decided to use these pots this time. *CAUTION* If you’re using a canner, don’t use it on an outside burner like we did because you’ll warp it. ALSO you probably shouldn’t try to do this on your electric stove, because it could possibly break your glass on the stove. Plenty of people do it fine without it breaking, but its a possibility.
Scratch Recipe (for 7 pints/3 quarts
1 Clove Garlic
1 piece hot Red Pepper
1/2 tsp mustard seed
Green or Dry Dill (1 head per jar)
3/4 cup sugar
1/2 cup canning or kosher salt
1 quart Vinegar
1 quart water
Combine salt, vinegar, sugar, and water in a large sauce pot. Tie spices into a spice bag(minus the head of dill), add spice bag to vinegar mixture. Bring to a boil and simmer for about 15 mins.