Here at the farm, we love to eat and share what we grow. Often times, the Lord provides more fruit and vegetables than we can eat fresh, so we preserve the harvest in many different ways!
Usually around this time of year, the cucumbers start coming in, and we start thinking about canning them up as pickles. Canning pickles is a fairly straightforward process that involves preparing cucumbers, making a pickling brine, packing jars, and processing them in a water bath to seal. Here's a basic guide for water bath canning pickles:
🥒 Basic Dill Pickles Recipe for Canning (Yields ~6 pints)
🧂 Ingredients:
- 4 lbs pickling cucumbers (4–6 inches long)
- 2 cups white vinegar (5% acidity)
- 2 cups water
- ¼ cup pickling or kosher salt
- 6 cloves garlic (optional)
- 6 heads of dill or 2 tsp dill seed per jar
- Spices: mustard seed, peppercorns, red pepper flakes, according to your recipe or preferences
🧼 Equipment:
- 6 pint-size canning jars with lids and bands
- Large pot (for water bath canning)
- Jar lifter or tongs
- Funnel and bubble remover (or chopstick)
🧪 Step-by-Step Instructions:
1. Sterilize the Jars
- Wash jars, lids, and bands in hot soapy water.
- Place jars in a large pot of simmering water (not boiling) until ready to use.
- Keep lids and bands warm in a small saucepan of hot water (not boiling).
2. Prepare the Brine
- In a saucepan, combine vinegar, water, and salt.
- Bring to a boil, then reduce heat and simmer while you prep cucumbers.
3. Prepare the Cucumbers
- Wash cucumbers well. Trim 1/8 inch from the blossom end (prevents soft pickles).
- Slice into spears, chips, or leave whole depending on preference.
4. Pack the Jars
- Place 1 garlic clove, dill, and other spices into each hot jar.
- Pack cucumbers tightly (without crushing) into jars.
- Pour hot brine over cucumbers, leaving ½-inch headspace.
- Remove air bubbles, adjust headspace, and wipe rims clean.
- Apply lids and screw on bands until fingertip tight.
5. Process the Jars
- Place jars in a boiling water canner (water should cover jars by at least 1 inch).
- Bring to a boil and process:
- 10 minutes for pints at sea level (adjust for altitude).
- Remove jars and let cool for 12–24 hours.
6. Check Seals & Store
- Check that lids have sealed (no flex when pressed).
- Label and store sealed jars in a cool, dark place for up to 1 year.
- Let pickles sit at least 2–3 weeks before eating for best flavor.
Enjoy your pickles! Canning is so fun! Let us know if you’re interested in attending a canning workshop.