What is The Best Way to Can Pickles?

Canning is one of the ways we feed our large family! We have a huge garden, and it plays a significant role in keeping our grocery costs low.

My husband also processes his own venison, creating delicious summer sausage, burgers, brats, and steaks. And we prepare many home-cooked, homegrown meals that are not only cost-effective but healthier, as well.

Today, I’m excited to share a pickle recipe with you, a family favorite passed down from my talented mother-in-law. These dill pickles are so delicious that my boys consider them a treat!

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Supplies Needed for Canned Dill Pickles

To start your pickling adventure, you’ll need the following supplies:

• A pressure canner or a large pot, to ensure that your dill pickles are processed safely, eliminating any bacteria and sealing the jars for long-term storage.
• Canning jars, preferably quart jars, but you can also use pint jars.
• Tongs, for safely handling the hot jars during the canning process.
• A funnel, to easily pour water into the jars without mess, ensuring a clean seal.

Gathering these supplies is the first step toward creating delicious, home-canned pickles that your family will enjoy all year round.

Now, let’s move on to the pickling ingredients themselves.

Ingredients Needed for Homemade Dill Pickles

Now that you have your supplies ready, it’s time to gather the ingredients that will transform those fresh cucumbers into crunchy, flavorful dill pickles.

Here’s what you’ll need:

• 3 cups water
• 1 cup vinegar
• ¼ cup canning salt or pickling salt
• ¼ teaspoon alum per jar
• Fresh dill
• 2 garlic cloves per jar
• pickling cucumbers

The vinegar brine is enough for two quart jars. You may need to double or triple the pickling brine recipe, depending on how many quart or pint jars you are pickling.

You may also have a little extra pickling brine. You can store this in the fridge until you have more pickling cucumbers ready.

How to Prepare Cucumbers for Pickling

When canning your own dill pickles, you are going to want to be making pickles with the pickling cucumbers when they are small. The tinier the cucumber, the better the pickle (unless you are my little Ali – I have been canning him some BIG dill pickles! He loves them that way!)

It’s also best to process them right away – you don’t want to let them sit in your fridge for too long. They will lose some of their crispiness.

Also, if you can grow your own dill, that is the best route to go. Use fresh dill, that has just finished blooming and has little green seeds on it for the best dill flavor.

Use the entire flower head for pickling. Dill can store in your refrigerator for some time, but it starts to lose its flavor after 24 hours.

So use it as quickly as you can. If growing your own dill is not an option, you can find fresh dill in your local supermarket.

1. Choose Small, Firm Cucumbers

Choose small, firm cucumbers for this dill pickle recipe. Wash them with cold water and allow them to air dry.

2. Wash and Sterilize the Jars

Before you start the pickling process, it’s crucial to ensure your jars are clean and sterile. Wash the jars and lids with hot, soapy water.

Rinse them thoroughly.

Some people also sterilize the jars, but I never do.

To do this, place the jars in a large pot of water. Bring the water to a boil and allow the jars to sit in the boiling water for at least 10 minutes to sterilize them.

Remove the jars carefully, using tongs, and set them on a clean towel to dry. This step can prevent any bacteria from contaminating your pickles.

3. Boil the Lids

In addition to sterilizing the jars, it’s essential to sterilize the lids to ensure a clean, safe canning process. Place the lids in a small pot of water.

Bring the water to a boil and allow the lids to boil for at least 10 minutes. This step helps to eliminate any bacteria or impurities, ensuring the safety and quality of your dill pickles.

Use tongs to remove the lids from the boiling water and set them aside on a clean towel to dry.

4. Pack the Jars

Pack your jars with cucumbers, two heads of dill and two cloves of garlic. Add ¼ teaspoon of alum to each jar.

5. Create Your Pickling Brine and Fill the Jars

Heat the water, vinegar and salt to a boil. Pour this boiling mixture, known as the pickling brine, over the cucumbers, using a funnel, if necessary. Seal the jars.

6. Flip the Jars Upside Down

Flip the dill pickle jars upside down, resting them on the sealed lids, for a couple of hours. Then return them to an upright position.

7. Check the Seal

The dill pickle jars will make a popping noise when the lids have sealed.

Press your finger down into the middle of each lid. If the lid bounces back up under your finger, the jar has not sealed.

Place that dill pickle jar in the refrigerator.

If the lid does not bounce, it has sealed.

I have had some trouble getting my jars to seal lately. I’m not sure why. If your batch does not seal, you may need to give it a quick water bath.

8. Label and Store Your Jars

Wash the jars of canned dill pickles and write the date on the lids with a Sharpie. The pickles are ready to eat after three months!

And there you have it! My mother-in-law’s BEST EVER dill pickle recipe! It really is pretty easy to do – you should give it a try!

And then let me know how they turned out in the comments below!

How to Can Pickles Using the Hot Water Bath Method

I actually don’t use the water bath method, because I like my mother-in-law’s dill pickle recipe the best. Her pickles are always fresh and crunchy!

But, you can choose to use this water bath method.

Here’s how:

1. Place the Jars in a Large Kettle

Prepare and pack your jars using the same instructions listed above.

Place your jars in a large kettle or pressure cooker. Fill your kettle with water, covering the jars by an inch or two.

2. Bring to a Boil

Bring to a boil. Allow your jars to boil for ten minutes and then turn the heat off.

3. Let the Jars Sit for 5 Minutes

Let the jars sit in the kettle for another five minutes before removing them with canning tongs.

4. Remove and Cool

Allow the canned dill pickles to cool on your counter before checking for a seal. Place any unsealed jars in the refrigerator.

Tips for Making Dill Pickles

To ensure your dill pickles turn out perfectly every time, here are some invaluable tips to follow:

1. Use fresh, top-notch cucumbers – firm, dark green, and blemish-free.
2. Opt for small to medium-sized cucumbers for extra crunch.
3. Chop off the blossom end to prevent pickle softening.
4. You can add grape leaves to your jars for extra crunch preservation.
5. Use high-quality vinegar and spices for enhanced flavor.
6. Experiment with spices like mustard seeds, peppercorns, and fresh dill for perfect dill pickles.

Armed with these tips, you’re now ready to elevate your pickle-making game and experiment with flavors to create your perfect jar of crisp, delicious dill pickles.

How to Customize Your Pickle Flavors

Customizing your pickle flavors allows for creativity and can lead to discovering your signature pickle recipe. Begin by considering the basic pickle ingredients—cucumbers, vinegar, water, and salt—and then think of the aromatics and spices that can enhance these flavors.

For a classic dill pickle, fresh dill is a must, but don’t hesitate to add garlic cloves, chili flakes for a spicy kick, or even a teaspoon of sugar for a hint of sweetness. Experiment with different vinegar types, such as using apple cider vinegar for a fruitier undertone or white vinegar for a sharper taste.

You can easily create your own pickling spice as well. Spices such as coriander seeds, mustard seed, and black peppercorns, can introduce complex flavors.

And for those who enjoy an adventurous taste, consider adding unique ingredients like ginger slices, horseradish, or turmeric for an unexpected flavor twist.

The key to customizing your pickle flavors lies in experimenting with the ratios and combinations of these ingredients until you find the perfect balance that suits your family.

Money-Saving Tips for this Dill Pickle Recipe

Making delicious dill pickles doesn’t have to drain your wallet. Here are some cost-effective strategies to consider for crunchy dill pickles:

1. Buy in Bulk: Purchasing cucumbers, vinegar, and spices in bulk can significantly reduce costs. Farmers’ markets are great places to find deals on fresh cucumbers, especially towards the end of the day.
2. Seasonal Purchasing: Buy cucumbers in season when they are most affordable and pickle them to enjoy year-round. This not only saves money but also ensures your pickles have the best flavor.
3. Grow Your Own: If you have a bit of space, consider growing your own cucumbers and dill. Seeds are inexpensive, and growing your produce can be a rewarding venture.
4. Reuse Canning Jars: Instead of buying new jars, clean and sterilize old canning jars. You can reuse quart jars, pint jars, and bands, but not lids.
5. Share Jars and Rings: Check with grandma, mom, sisters, and aunts to see if they have any quart jars or pint jars they aren’t using this season, before investing in your own.
6. Buy Used Jars: Look for jars on Facebook and other such sites, and at rummage sales. You might also be able to find them in second hand stores.
7. Borrow Equipment: If you’re new to canning, consider borrowing large pots and canning tools from friends or family instead of buying them.
8. Look for Sales on Canning Supplies: Stock up on jars and lids during off-season sales or use coupons to reduce costs.
9. Make in Bulk: Making large batches of pickles can be more cost-effective. Share with friends or store them to last throughout the year.

By implementing these strategies, you can enjoy your own homemade dill pickles, without overspending, turning an enjoyable hobby into a cost-effective endeavor.

Canning Pickles FAQ’s

Now that we’ve covered various tips and strategies to make pickling more affordable, it’s natural to have some questions about the process. The following section addresses frequently asked questions about making pickles to help you get started confidently.

What is the safest way to can pickles?

The safest way to can pickles is through the process of water bath canning. This method involves placing filled jars of pickles into a canner or large pot of boiling water for a specific amount of time.

This process ensures that the jars are sealed properly, eliminating air to create a vacuum seal that prevents bacterial growth. It’s crucial to follow specific time and temperature guidelines based on the type of pickle and jar size to ensure safety.

Using a tested and approved recipe, ensuring that the acidity level is adequate (pH below 4.6 for pickled products), and following cleanliness protocols will also help ensure that your canned pickles are safe to eat.

If canning makes you nervous, grab a copy of Ball’s Complete Book of Home Preserving! It’s totally worth it.

Is there an easy way to can pickles?

Yes, the easiest way to can pickles is by following the recipe provided above. This method simplifies the process by because you don’t even need to use a hot water bath.

It is both effective and suitable for beginners. By adhering to the steps and tips outlined, even those new to canning can achieve delicious, safe-to-eat pickles without the need for specialized equipment or extensive experience.

Start with the provided recipe and see how simple and rewarding canning at home can be!

How do you can pickles without a pressure canner?

Canning pickles without a pressure canner is not only possible but also quite common. The most preferred method for this is using the water bath canning technique.

This involves placing your jars of pickles into a deep pot filled with boiling water. The jars should be completely submerged and boiled for a duration specific to the recipe you’re following.

This method is particularly suited for high-acid foods like pickles because the high acidity and the heat from the water bath work together to kill any potential bacteria, ensuring the pickles are safely preserved. Make sure to use vinegar with at least 5% acidity and follow a reliable recipe for the best results.

This approach allows you to achieve a safe seal without the need for a pressure canner.

But you can also use my mother-in-law’s recipe (above) that doesn’t even require a hot water bath.

Do dill pickles need to be processed in a canner?

While many traditional canning methods for pickles recommend using a canner for processing, it’s not strictly necessary for dill pickles because of their high acidity content. The vinegar and salt solution that dill pickles are preserved in creates an environment hostile to bacteria, which helps in the preservation process.

However, if you want to ensure the safety and longevity of your pickles, processing them in a water bath canner for about 10 minutes can provide an extra layer of security, especially if you plan to store them for an extended period.

This step is more about ensuring a proper seal on the jars and killing off any lingering bacteria that could spoil the pickles.

It’s worth noting that for the utmost safety, following the canning recommendations provided by reputable sources such as the National Center for Home Food Preservation is always a good practice.

How to can pickles in a hot water bath?

Canning pickles in a hot water bath involves a few straightforward steps to ensure your pickles are safely preserved.

First, prepare your pickling cucumbers by washing them thoroughly and cutting them as desired.

Next, sterilize your jars and lids by boiling them in water for at least 10 minutes.

After preparing your pickle brine — typically a mixture of vinegar, water, salt, and spices—pack the cucumbers tightly into the jars, leaving a half-inch of headspace.

Pour the hot pickling brine over the cucumbers, ensuring they are fully covered, again leaving a half-inch of headspace.

Remove any air bubbles by running a non-metallic tool around the inside edge of the jar.

Wipe the jar rims clean, place the sterilized lids on the jars, and screw on the bands until they are fingertip tight.

Place the jars in a canner filled with hot water, ensuring they are completely submerged, and bring to a boil.

Process the jars for 10 minutes, then remove them from the water and allow them to cool undisturbed for 24 hours.

Check the seals before labeling and storing the jars in a cool, dark place.

Can you can pickles without a water bath?

Yes, you can can pickles without a water bath by using my mother-in-law’s method or a method called “refrigerator pickling” or “quick pickling.”

Neither of these methods require the jars to be processed in a hot water bath, making it simpler and quicker.

However, it’s important to note that refrigerator pickles must be stored in the refrigerator. And both of these methods typically have a shorter shelf life compared to those canned using a hot water bath.

Can you use a pressure cooker to can pickles?

Yes, you can use a pressure cooker to can pickles, but it’s not the recommended canning method either. Pickling typically involves high-acid foods which are best preserved using a water bath to ensure safety.

Pressure canning is generally used for low-acid foods like vegetables, meats, and poultry. While using a pressure canner for pickles won’t harm the food, it may result in overly soft pickles due to the high temperatures involved, which can affect their texture and flavor negatively.

If you decide to use a pressure canner, it’s vital to follow the manufacturer’s instructions closely and possibly adjust processing times to avoid overcooking.

Can you can pickles in the oven?

Canning pickles in the oven is not recommended. This method, often referred to as “oven canning,” is considered unsafe by food safety experts.

The primary concern is that the dry heat from the oven does not sterilize the jars as effectively as boiling water or steam under pressure. There’s also a risk of jars exploding in the oven due to the uneven heat distribution, which could cause injuries or make a mess in your oven.

For safe pickle preservation, it’s best to stick with traditional water bath canning.

Can you use white vinegar to can pickles?

Yes, white vinegar is commonly used in canning pickles due to its clear color and strong acidity, which is essential for preserving the pickles safely.

Typically, pickling vinegar has an acidity level of 5% or higher, which helps prevent the growth of bacteria and ensures that the pickles remain safe to eat.

When using white vinegar for canning, ensure it meets this acidity requirement to ensure the safety and longevity of your canned pickles.

Additionally, white vinegar’s neutral flavor profile makes it a versatile choice, allowing the spices and herbs in your pickle recipe to shine through.

When to can pickles?

The best time to can pickles is during the late summer and early fall when cucumbers are in peak season. This ensures that you’re using the freshest cucumbers for your pickles, leading to a better texture and flavor after canning.

Fresh, firm cucumbers are less likely to become overly soft during the canning process.

Planning your pickling around this time can also be more cost-effective, as cucumbers and other vegetables often used in pickling, like dill and garlic, may be more abundant and less expensive.

How long can pickles sit out?

Canned pickles should not be left out for more than a couple of hours at room temperature. Once opened, pickles need to be refrigerated to prevent the growth of bacteria.

Unopened jars of pickles, if properly canned and sealed, can be stored at room temperature in a cool, dark place. However, if a jar has been compromised or the seal is broken, it’s best to refrigerate it and consume the pickles within two weeks.

Always inspect your canned goods before consuming them to ensure they have been stored correctly and are safe to eat.

How long can pickles stay out of the fridge?

Once opened, pickles can generally stay out of the fridge for up to 2 hours before bacteria start to develop at a rate that could be harmful. This time frame is critical in warmer temperatures where bacteria proliferate more quickly.

It’s always best to minimize the time pickles spend at room temperature and return them to the refrigerator as soon as possible to maintain their safety and quality.

What type of dill should I use for pickles?

For pickling, the best type of dill to use is fresh dill, specifically the dill weed (the feathery leaves) and dill heads (the flower heads), as they impart the most flavor.

Fresh dill contributes a bright, aromatic taste that is essential for creating that classic pickle flavor. If fresh dill is not available, dill seeds are a good alternative, though they may provide a slightly different texture and taste profile.

Approximately 1 to 2 tablespoons of dill seed can be used as a substitute for a bunch of fresh dill in most pickle recipes.

Remember, the fresher your pickling spices and herbs, the more flavorful your pickles will be.

How long to can pickles for?

The canning process for pickles generally involves processing the jars in a boiling water bath for about 10 to 15 minutes, depending on the size of the jars and the specific recipe being used.

It’s crucial to follow a trusted recipe to ensure the pickles are properly preserved and safe to eat. After processing, the jars should be removed and allowed to cool undisturbed on a towel or cooling rack for 24 hours until they seal completely.

Always check the seals before storing.

How long do homemade dill pickles last?

Homemade dill pickles typically last for 4 to 6 months when stored in a cool, dark place like a pantry or cellar. However, if the pickles are refrigerated after opening or if they were canned using a refrigerator pickle method, they can last for up to 1 year.

It’s important to ensure that the jars are sealed properly and that the pickles remain submerged in their brine to prevent spoilage.

Always inspect the pickles for any signs of spoilage such as off odors, colors, or textures before consuming.

How long can pickles last after opening?

Once opened, homemade dill pickles should ideally be kept refrigerated and can last for up to 2 months. It’s important to use clean utensils when handling the homemade pickles, to avoid contamination.

Keeping the pickles submerged in brine helps in maintaining their crispness and prevents spoilage.

Always make sure the lid is sealed tightly after each use to preserve freshness.

Can I make pickle spears or chips?

Yes, you can make pickle spears or chips by simply cutting the cucumbers into the desired shape before the canning process. For spears, cut the cucumbers lengthwise into quarters, and for chips, slice them into thin rounds.

Then, follow your chosen pickling recipe as usual. The cut shape of the pickles does not affect the canning process or the time required for processing in the boiling water bath, but it can influence the pickling time slightly due to the increased surface area.

Pickle chips may absorb the vinegar brine and flavors faster than spears.

Always ensure to pack the cucumbers tightly in the jars and cover them completely with the pickling brine.

At the End of the Day…

At the end of the day, the art of pickling is both a science and a celebration of flavor.

Whether you’re a seasoned pro or just starting out, the magic lies in the brine – a world where cucumbers transform into crunchy, tangy delights.

But the pickling adventure doesn’t have to stop there! Explore a universe of possibilities and perfect your preservation skills with Ball’s Complete Book of Canning and Preserves.

Packed with foolproof recipes, expert advice, and tips to enhance your canning experience, this guide is your companion in elevating your pickling game. Embark on your canning journey today and delight in the harvest of your efforts for months to come.

Click here to purchase your copy and swing open the door to endless pickling possibilities.

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