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Canning Pickles Recipe

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4.9 from 67 reviews

This classic recipe guides you through the process of canning pickles using a traditional water bath method. It combines cucumbers with a flavorful brine of vinegar, water, pickling salt, sugar, garlic, mustard seed, dill seed, and pickling spices to produce crisp, tangy pickles ideal for long-term storage.

Ingredients

Scale

Brine

  • 8 cups filtered water
  • 6 cups white distilled vinegar (5% acidity)
  • 5 tablespoons sugar
  • 1/2 cup pickling salt
  • 4 teaspoons pickling spices

Flavorings

  • 8 cloves garlic
  • 2 1/2 tablespoons mustard seed
  • 8 teaspoons dill seed or 8 small sprigs fresh dill

Main Ingredient

  • 8 pounds pickling cucumbers (washed and trimmed)

Preserving Supplies

  • 8 pint jars with lids and rings (washed and sterilized)

Instructions

  1. Boil brine: In a large pot, combine filtered water, white distilled vinegar, sugar, pickling salt, and pickling spices. Bring this mixture to a rolling boil to ensure all ingredients dissolve and flavors meld.
  2. Prepare jars: Thoroughly wash and sterilize eight pint jars along with their lids and rings. In each sterilized jar, place 1 clove of garlic, about 1 teaspoon of mustard seed, and 1 teaspoon of dill seed or a small sprig of fresh dill to infuse flavor into the pickles.
  3. Pack cucumbers: Slice the cucumbers into your desired shape—spears, coins, or chips—and tightly pack them into the prepared jars, maximizing space but allowing room for brine.
  4. Pour brine: Carefully pour the hot brine into each jar over the cucumbers, leaving a 1/2-inch headspace at the top to allow for expansion during processing.
  5. Remove bubbles: Use a bubble remover tool or a clean, non-metallic knife to slide around the inside edges of each jar to release any trapped air bubbles. Adjust the brine level if needed to maintain the correct headspace.
  6. Process jars: Place the filled and sealed jars into a water bath canner. Make sure the jars are covered by at least 1 to 2 inches of water. Maintain the water temperature at about 180°F and process the jars for 30 minutes to ensure safe preservation.
  7. Cool jars: Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined counter. Allow them to cool undisturbed for at least 12 hours. After cooling, check the seals by pressing the center of each lid; a successful seal will not flex. Store sealed jars in a cool, dark place for best flavor and longevity.

Notes

  • Ensure all jars and lids are properly sterilized before use to prevent contamination.
  • Use pickling cucumbers rather than slicing cucumbers for crisp texture and better flavor absorption.
  • Maintaining the water bath temperature below boiling point (around 180°F) helps prevent jar breakage.
  • Store jars in a cool, dark environment to extend shelf life and maintain pickle quality.
  • Once opened, refrigerate pickles and consume within a few weeks for best taste.
  • You may adjust the pickling spices to your preference for different flavor profiles.

Keywords: canning pickles, homemade pickles, water bath canning, pickling cucumbers, preserving cucumbers

Find it online: https://kitchenbyclara.com/canning-pickles-recipe/