Crab Boil Pickles

• Gluten free
• Paleo

• Seafood

  • 1 tbsp Zatarain's concentrated shrimp and crab boil

• Produce

  • 8 lbs Pickling cucumbers

• Baking & Spices

  • 1/4 cup Pickling salt

• Oils & Vinegars

  • 5 cups Apple cider vinegar

• Liquids

  • 5 cups Water

• Tools & Equipment

  • 1/2 tsp Garlic per jar
  • 1/2 tsp Peppercorns per jar

Found on foodinjars.com

Ingredients

• 8 pounds pickling cucumbers
• 5 cups apple cider vinegar
• 5 cups water
• 1/4 cup pickling salt
• 1 tablespoon Zatarains Concentrated Shrimp and Crab Boil
• 1/2 teaspoon peppercorns per jar
• 1/2 teaspoon crushed or minced garlic per jar

Directions

• Prepare a boiling water bath canner or low temperature pasteurization pot and seven quart jars.
• Wash cucumbers well. Trim away the blossom end and cut into coins (a mandoline slicer is a big help here. Just watch your fingers!).
• Combine the apple cider vinegar, water, pickling salt, and Zatarains concentrate in a saucepan or 4th burner pot (rack removed) and bring to a boil.
• Portion the peppercorns and minced garlic into the prepared quart jars. Pack the cucumber coins into the jars and add the brine, leaving 1/2 inch headspace. Using a wooden chopstick, wiggle out any trapped air bubbles, and add more brine, if necessary.
• Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes, or in a low temperature pasteurization pot for 30 minutes at 180F.
• When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortable handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.