Why Make This Recipe
Canned pickles are a delightful way to preserve the fresh taste of cucumbers. They are crunchy, tangy, and make a great addition to sandwiches, salads, or just as a snack. Making your own pickles is easy and allows you to customize flavors to your liking. Plus, it’s a fun activity to do at home!
How to Make Canned Pickles
Ingredients:
- 1.25 gallons cold water
- 7 oz. sea salt
- 6 tbsp. organic sugar
- 20 oz. distilled vinegar
- 20 lbs. small cucumbers
- Horseradish leaves
- Fresh dill
- 1 head of garlic
- Crushed red pepper
- Peppercorn
- Bay leaves
- 12 quart-size canning jars
Directions:
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How to Make Dill Pickling Syrup:
- In a large pot, combine 1.25 gallons of cold water, 7 oz. of sea salt, 6 tbsp. of organic sugar, and 20 oz. of distilled vinegar.
- Heat the mixture over medium heat until the salt and sugar dissolve. Stir well and then set aside to cool.
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How to Prepare Jars for Pickling Dills:
- Sterilize the quart-size canning jars by placing them in boiling water for about 10 minutes.
- Remove the jars and let them cool down on a clean kitchen towel.
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How to Assemble Dill Pickle:
- Wash the small cucumbers thoroughly and trim the ends.
- In each jar, place a few horseradish leaves, sprigs of fresh dill, a few cloves of garlic, some crushed red pepper, peppercorn, and bay leaves.
- Pack the cucumbers tightly into the jars.
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Canning Instructions for Dill Pickle Recipe:
- Pour the cooled dill pickling syrup over the cucumbers, leaving about half an inch of space at the top of each jar.
- Wipe the rims of the jars with a clean cloth to remove any residue.
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How to Allow Dill Pickle Jars to Cool Properly:
- Place the lids on the jars and screw on the metal bands until they are finger-tight.
- Process in a boiling water canner for about 10 minutes. After processing, remove the jars and let them cool on a clean towel or cooling rack.
- Listen for the pop of the lids sealing. Allow the jars to cool completely at room temperature.
How to Serve Canned Pickles
Canned pickles can be served straight from the jar as a crunchy snack or side dish. They are delicious on burgers, sandwiches, and charcuterie boards. You can also chop them up and add them to potato salad or coleslaw for extra flavor.
How to Store Canned Pickles
Store your canned pickles in a cool, dark place, such as a pantry or cupboard. Once opened, keep the pickles in the refrigerator. They will stay fresh for several weeks. Unopened jars can last for a year or more if stored properly.
Tips to Make Canned Pickles
- Choose small, firm cucumbers for the best crunch.
- Experiment with different spices and herbs to find your favorite flavor combination.
- Ensure all jars and lids are sterilized to prevent spoilage.
- Allow the pickles to sit for at least 2 weeks after canning to develop better flavor.
Variation
You can try different types of pickles, like bread and butter pickles or sweet pickles, by altering the sugar and spices in the pickling syrup. Additionally, feel free to add other vegetables such as carrots or green beans.
FAQs
1. Can I use larger cucumbers?
Yes, but smaller cucumbers are better for crunch. If using larger ones, cut them into spears or slices.
2. How long can I keep canned pickles?
Unopened canned pickles can last for up to a year when stored in a cool, dark place. Once opened, they should be refrigerated and consumed within a few weeks.
3. What should I do if my jars don’t seal properly?
If a jar hasn’t sealed, refrigerate it and use the pickles within a few weeks. You can also try to reprocess it, but make sure to follow proper canning procedures.
