pickle recipe for canning
The Best pickle recipe for canning
Pickling is also a great way to sneak in some extra nutrients. The vinegar and salt help preserve the cucumbers, but the process also boosts their vitamin K and antioxidants. Plus, they’re low in calories and perfect for balancing out heavier meals. Whether you’re prepping for a potluck or just want something fresh to eat every afternoon, these pickles are a reliable staple. My husband always says they’re the only thing that can make a sad sandwich taste better, and honestly, that’s enough for me.
Classic Homemade Pickles by Canning
A simple, tangy method for making crunchy, briny pickles in jars. Perfect for preserving summer harvests or adding a zesty kick to sandwiches and salads.
🥘Ingredients
- 1 lb green cucumbers, thinly sliced
- 2 cups white vinegar
- 2 cups water
- 1 tbsp salt
- 2 tbsp sugar
- 1 tsp mustard seeds
- 1 tsp dill seeds
- 1 garlic clove, sliced
- 4 cups water
- 2 cups white vinegar
- 4 tbsp salt
- 2 tbsp sugar
👨🍳Directions
-
1
Rinse cucumbers under cold water to remove dirt. Slice them thinly for maximum crunch. -
2
In a large bowl, combine vinegar, water, salt, and sugar. Stir until sugar dissolves. Add sliced cucumbers, mustard seeds, dill seeds, and garlic. Mix gently. -
3
Pour the brine into a pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Let cool. -
4
Fill clean jars with the pickle mixture, leaving 1-inch headspace. Pour the cooled brine over the cucumbers, ensuring they’re fully submerged. -
5
Wipe jar rims clean, place lids on, and process in a boiling water bath for 10 minutes. Remove jars and let cool.
🔧Equipment
- Clean jars and lids
- Jar lifter
- Pot
- Mixing bowls
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Homemade Pickles by Canning Works
❓ Frequently Asked Questions About Pickles by Canning
How long does it take to can pickles?
Canning pickles typically takes 1 to 2 hours total, including prep, cooking, and cooling. The actual canning process (submerging jars in boiling water) usually lasts 45–60 minutes, depending on the batch size and jar size.
Do I need special equipment for canning pickles?
You’ll need a few basics: a large pot for boiling water, jar lifters, a canning funnel, and clean, sterilized jars and lids. A pressure canner is ideal for fermented-style pickles, but a boiling-water bath works for vinegar-based recipes.
What’s the best way to store canned pickles?
Store pickles in a cool, dark place (like a pantry) for up to 12 months. Once opened, refrigerate and consume within 3–4 weeks to prevent spoilage.
Can I use store-bought vinegar for pickling?
Yes, but white vinegar (5% acidity) is safest for canning. Avoid fruit vinegar or wine vinegar, as they may not provide enough acidity for proper preservation. If unsure, use food-grade white vinegar.
What should I do if my pickles turn moldy?
Discard any moldy jars immediately. If only the surface is cloudy or slimy, you may be able to save the rest by cutting off the affected area. Never taste or consume moldy pickles.
