Grandma Yearwood's Sweet Iceberg Pickles by Trisha Yearwood
Hot-Water Bath Method for Sealing Canning Jars
Place a wire rack with handles in the bottom of a large, deep pot with a lid. the rack will keep the jars off the bottom of the pot, and the handles make it easier to add and remove the jars. Fill the pot half full of water and bring to a boil. Lower the jars slowly and carefully into the water. The water should cover the jars by 1 inch. Add more boiling water if necessary to reach this lever. Cover the pot and boil the jars for 30 minutes after the water has returned to a boil. Carefully remove the jars from the water and set aside to cool. The jar lids will pop and invert as they seal.When the jars are cool, remove the rings if the pickles are to be stored before use. The rings may rust during lengthy storage, making them difficult to remove. When the rings are removed, the jars should be wiped clean and handled in such a way as not to disturb the sealed lid. Lift by the sides or the glass rim only.
5 Tbsp. mixed pickling spices may be used instead of the individual spices.
You can find pickling lime in the canning section of a grocery store, or ask at your local farmer's market. Be sure to thoroughly rinse the pickling lime from the cucumbers as any trace amounts it will adversely affect the acidity of the final product.