canning pickles recipe
The Best canning pickles recipe
My kids adore them too. They’ll reach for the jar before I even finish explaining why they’re good for you. The crunch is satisfying, the flavor cuts through the richness of sandwiches or burgers, and they’re surprisingly good on pizza or even as a side to grilled fish. I’ve never understood why people think pickles are just for parties—there’s nothing wrong with enjoying them every day, especially when they’re homemade. And let’s be honest, there’s something comforting about biting into a pickle that you’ve made yourself, knowing you put care into every jar. They’re also a great way to sneak in some veggies, especially if you’re using whole cucumbers and a little garlic and dill. Plus, they’re shelf-stable, so you can make a big batch and have them on hand for months. It’s a win-win.
Classic Cucumber Pickles
A tangy, crunchy batch of homemade pickles that brighten any plate. Perfect for snacking, sandwiches, or preserving summer harvests.
🥘Ingredients
- 1 lb fresh cucumbers, thinly sliced
- 1 cup vinegar
- 1 cup water
- 1 tbsp salt
- 2 tbsp sugar
- 1 gallon water
- 4 cups pickling salt
- 2 tbsp whole black peppercorns
- 2 tbsp mustard seeds
- 4 cloves garlic, smashed
👨🍳Directions
-
1
Slice cucumbers into ¼-inch thick sticks. Pack them tightly into clean jars. -
2
In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, then pour over cucumbers in jars, leaving ½-inch headspace. -
3
In another pot, combine water, pickling salt, peppercorns, mustard seeds, and garlic. Bring to a boil, then pour over the vinegar mixture in the jars, ensuring they’re fully submerged. -
4
Process jars in a boiling water bath for 10 minutes. Remove jars, let cool, then seal.
🔧Equipment
- Large stockpot
- Clean jars with lids and rings
- Thermometer (optional)
- Slotted spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cucumber Pickles Works
❓ Frequently Asked Questions About Cucumber Pickles
How long can I store homemade pickles in the jar?
Homemade pickles in a water bath canned properly last for about 12–18 months in a cool, dark pantry. Once the jars are sealed and the lids are down, they’re safe to eat within that timeframe, though the flavor may soften slightly over time. Always check for proper sealing (a lid that doesn’t pop up when pressed) before opening.
Do I need to use a pressure canner for these pickles?
No, these pickles are safe in a water bath canner because they’re low-acid foods (like cucumbers and vinegar). A pressure canner isn’t necessary unless you’re canning other high-acid or shelf-stable foods like tomatoes or green beans. Just follow the canning instructions for your water bath setup—boiling for the right time ensures safety.
Can I adjust the vinegar ratio if I prefer a milder or stronger flavor?
Yes, but keep the total acidity in mind. For milder pickles, reduce vinegar by ½ cup (or use less white vinegar and add a splash of apple cider vinegar for depth). For stronger flavor, add ½ cup more vinegar or increase the ratio to 1:1 vinegar-to-water. Always ensure the brine reaches at least 160°F (71°C) to prevent spoilage.
What if my cucumbers aren’t perfectly smooth?
Slight imperfections are fine—they’ll soften during pickling. For a smoother texture, rinse the cucumbers under cold water to remove any dirt or wax, then pat them dry. If you prefer a firmer bite, leave the skins on (they’ll soften slightly but add structure). Avoid peeling if you want a more rustic, textured result.
How do I know if my pickles are properly sealed?
A properly sealed jar will have a lid that doesn’t pop up when you press the lid gently with your finger. If the lid moves, the jar wasn’t sealed correctly, and the pickles should be refrigerated instead of stored at room temperature. Always check for condensation inside the jar—this means the brine was too hot when it cooled, which can lead to mold.
