Recipes for Canning Pickles at Home
Here is a collection of pickle canning recipes to preserve the summer cucumber harvest all year. Pickles are easy to can because they are usually placed in vinegar and may be processed in a water bath canner, unlike some other foods that must be pressure canned. Pickles are a favorite of first time canners. Cucumbers are also very easy to grow in the garden.
Photo by HSSchulte
Ohio Stoneware Crock for Fermenting Pickles and Vegetables
Brined Pickles Recipe
Also Known as Fermented Pickles!
Brined pickles are pickles made by fermenting any vegetable, usually cucumbers, in a brine solution. A brine solution is simply a salt and water mixture. Dill and garlic are usually added to the pickling brine for flavor. The pickles are allowed to ferment in the brine for up to 6 weeks. You may have heard of people burying crocks in their yard with a pickle brine solution years ago. A brine makes pickles crunchy, as the salt removes moisture from the vegetables being pickled. Here is a recipe from the "Ball Blue Book of Preserving," for pickling vegetables in a brine solution:
10 pounds vegetables
3/4 cup pickling spices of choice
2 to 3 bunches of fresh dill
1 1/2 cups canning salt
2 cups vinegar
2 gallons water
6 cloves of garlic (optional)
Wash and drain the vegetables. Put half the pickling spice at the bottom of a sterile pickling container. Add vegetables leaving 4 inches of space at the top. Combine the salt, vinegar and the water, this is your brine solution. Pour the brine over the vegetables. Layer the dill on top, then add the remaining pickling spices. Add the garlic. Place a sterile, heavy object on top of the vegetables to weigh them down in the solution. Allow the vegetables to ferment in a cool dry place for 2 to 3 weeks. Remove the vegetables from the brine solution. Bring the brine to a boil in a large stockpot. Pack the vegetables into sterile canning jars. Leave at least 1/4 inch of space at the top of the jar. Ladle the boiled brine solution over the pickled vegetables. Place the lids and rims on the jars and boil in a water bath canner for 15 minutes.
What is Pickle Canning?
The Pickling Process
Although we usually think of pickles as cucumbers, "pickling" is actually a canning term that can apply to meat, vegetables, or any food that undergoes the "pickling process." What is the pickling process? Pickling is fermenting in a brine of salt, or vinegar.
Cookbooks with Pickle Canning Recipes
The Complete Book of Pickling
This pickle canning book has over 250 recipes, so you will have endless ideas for using your garden vegetables. It is also easy to navigate, making it easier to find the right recipe.
The beauty of this cold pack (also called raw pack) pickle canning recipe is it's simplicity. It is a quick and easy method for canning pickles and you don't have to worry about handling the cucumbers while they are hot. The pickles will be soft, not crunchy. To make pickles crisp and crunchy the must be soaked in a brine of salt, or have other ingredients added for crunch, such as alum.
Sweet Pickle Relish
Homemade Canned Pickle Relish
Sweet Pickle Canning Recipe
This is a sweet pickle relish for hot dog, hamburgers or potato salads. Make this up from your garden cucumbers and you won't need to buy pickle relish all year.
What's Your Favorite Pickle Canning Recipe?
Easy Refrigerator Pickles (a Non-Canning Recipe)
Pickle No-Canning Recipe
These refrigerator pickles are just mixed up and placed in the "ice box." There is no canning required. Some people call them "ice box" pickles.
So You Want to Make Pickle Relish, but You Don't Have Cucumbers
Don't Fear Zucchini Works Too!
If you want to make pickles, but you don't have any cucumbers, do not fear. You can pickle virtually any vegetable. Zucchini, also known as summer squash, pickles much like a cucumber. I usually have an abundance of zucchini in the summer, so I use what we can't eat to make this sweet relish:
Pickled Fruit Canning Recipes
Recipes for Pickling Fruits
How about pickling fruit? This curried apple chutney is a perfect way to use the apple harvest. A chutney, is a relish often served alongside meats, or the main course of a meal. Like pickles, a chutney recipe almost always contains vinegar. However, unlike pickled vegetables, chutneys main ingredient is fruit, making chutney a sweet and sour adventure.
Pickling Vegetable Recipes
More Recipes for Pickled Vegetables
Beets are good for your blood and have a variety of other health benefits. If you are a gardener, you know beets are ready early in the summer. If you aren't a gardener, but want to pickle and can some vegetables to stock your pantry, these vegetables are found at the farmers markets as early as June.
If you are a horseradish lover, try this canning recipe for making the condiment at home:
Pickles and Relishes
Everything you need to know about pickling vegetables: Traditional crock, sweet, dill, relish, freezer and refrigerator recipes. There are also salt free recipes.
Adjusting Processing Time for Pickles
20 mins. or less
More than 20 mins.
Cold Pack Pickle Recipe Videos from YouTube
Below are 2 video tutorials for making raw pack dill pickles. The advantage of raw packing is that you can handle the cucumbers cold. The first video shows the pickles made for the refrigerator and eating for several weeks. The second video explains how to prepare the jars if you are planning to can the pickles for preservation. Both recipes use fresh cucumbers, dill, and garlic covered with brine.
How to Make Dill Pickles for Refrigerator Storage
How to Make Dill Pickles for Canning
Ball Blue Book of Canning and Preserving
The Ball Blue book has long been the most trusted name in home canning. It is also the most popular food preservation recipe book on Amazon.com. Ball is a name that is trusted to adhere to the most recent standards and this is the most recent version of their book.
Ball Blue Book of Canning and Preserving
Cruchy Kosher Dills
Many people desire to make dill pickles crunchy without the use of alum. Cutting off the tips of the cucumbers as seen in this video is a must. The ends contain enzymes that will keep the finished pickles from being crunchy. Letting the cucumbers soak in brine before canning them is a traditional method for crunchy pickles. Many people also claim that adding a grape leaf to the jar will result in extra crunchy dills with no alum.
How to Make Cruchy Dill Pickles that are Kosher
Leave a Comment
Do you have a favorite pickle canning recipe? Did your mother or grandmother can pickles? Leave comments and let us know how you became interested in pickling. Also, tell us your favorite recipes.
Pickle Canning Comments
nagalekshmi from nagercoil on June 18, 2015:
burntchestnut on June 06, 2014:
My dad used to make dill pickles in a stone crock down in the basement. We'd go down and "test" them to see if they were ready to eat. They sure were good!
Paula Hite from Virginia on May 09, 2014:
Love pickles! SO, I shared your lens on our G+ page today!
Rose Jones on September 11, 2013:
My son loves to write down his goals, and one of his goals for this summer was to make pickles. Love your lens - pinned to my preserving foods board.
QuiltFinger from Tennessee on August 17, 2013:
I made my first lacto-fermented pickles this season. I'm so excited by how easy it is and all these new variations!
longlakelifestyle on August 17, 2013:
And I just read a lens about pickled cucumbers.
longlakelifestyle on August 17, 2013:
And I just read a lens about pickled cucumbers.
jura on August 13, 2013:
Pickled cucambers are great .
JaspinderKaur on July 31, 2013:
i like pickle with bread.nice lens
anonymous on July 17, 2013:
How does one sterilize a large crock pot?
uneasywriter lm on March 03, 2013:
I miss my Great Grandmother's Pickles and Onion recipe. Great lens for the pickle lover!
suepogson on January 06, 2013:
You could have written this page especially for me! Thank you so much.
Rom from Australia on September 24, 2012:
Nice lens! I have always wanted to try to make cucumber pickles before, I've only played with tomatoes and eggplants (which i made lenses about)
anonymous on August 30, 2012:
Makes my mouth water all over again stopping again. Love pickles. :)
Rose Jones on August 28, 2012:
Another excellent autumn lens - perfect for the harvest - thorough - blessed........
teamlane on August 25, 2012:
Very apropos lens for this time of year, eh! :)
CristianStan on July 26, 2012:
I wouldn't mind trying a sweet pickle to see if I liked them or not. Regular pickles I already know I don't like. Same thing with relish, don't like it.
Stephanie Tietjen from Albuquerque, New Mexico on July 21, 2012:
I've been pickling all kinds of things. A friend is doing it too. We're pickling nuts, will do cucumbers next week.
TheresaMarkham on July 17, 2012:
Jen withFlash on July 14, 2012:
Nice recipes! Thanks!
kevkev227 lm on July 13, 2012:
My father-in-law makes pickled okra that are really delicious. I am really interested in trying the brined pickles :)
awesomedealz4u on July 10, 2012:
stillrunnin88 on June 17, 2012:
Just pickled some dill pickles myself this evening with cucumbers from our garden. Love the lens it reinforced what I have been doing is correct.
ForestBear LM on November 09, 2011:
this is a great lens, I'm glad I stopped by. Thank you for sharing
adamfrench on September 28, 2011:
Impressive lens, thumbs up
anonymous on September 27, 2011:
love pickles so you already know I liked your lens! If you like to browse lens as I do, mine has a great educational topic with poll questions for my readers to enjoy.
lucybrz1 on September 23, 2011:
When I had a garden I was pickling in autumn to preserve veggies. Now I don't.
anonymous on September 14, 2011:
Thanks HSSchulte, informative articles on pickle canning.
anonymous on September 13, 2011:
Thank you sharing this, it's great that you included the clips so that people can see the process as well. Love homemade goodies.
cr00059n on August 06, 2011:
This will surely substitute my pickle solution I previously had. Thanks a bunch!
RecipePublishing on July 23, 2011:
Wow, what a treat!
anonymous on July 16, 2011:
I enjoy pickles but have never made them. I have, however, pickled northern. Very nicely done and you make it all look easy. I wonder if you know about the recipe module that you can use for the recipes you don't link out for. Its user friendly and gives a printable version as well.
blessedmomto7 on June 22, 2011:
I love relish. This lens contains a wealth of information. I am new to canning and looking forward to making relish.
Ann Hinds from So Cal on June 20, 2011:
This is really great and something that we can try as a science experiment as well. Beside, we are always running out of pickles and this will help. Thanks!
Gayle from McLaughlin on June 20, 2011:
The Easy Refrigerator Pickles sounds like the one recipe for me. The recipe looks like even I could make this one. Thanks for the tip.
Diane Cass from New York on June 20, 2011:
Homemade pickles are far superior in taste to store-bought. Plus, you can use your own fresh ingredients from the garden. I love your recipes.
jseven lm on June 20, 2011:
I once made sun pickles and my kids have begged me to make them ever since then. Great lens and recipes here!
Pam Irie from Land of Aloha on June 20, 2011:
Haven't done it yet, but I'm determined more than ever now to try the refrigerator pickles. Seriously, I don't see how I could possibly mess that up. Thanks for the inspiration!
Frischy from Kentucky, USA on June 20, 2011:
I have never made pickles, but now you are tempting me to give it a try. I love bread and butter pickles and did not know you could make them without canning. Also, I could definitely use that relish! Is it too late to put out cucumbers? Hmmmm.... Great lens!
Peggy Hazelwood from Desert Southwest, U.S.A. on June 20, 2011:
I used to can pickles but haven't in years. Occasionally I will make "ice box" pickles, so good! Thanks for the reminders of a day canning pickles. I can smell it already!
GetSillyProduct on June 18, 2011:
I like pickling cabbage to make sauerkraut...delicious
HomeCanning on January 28, 2011:
Home canning is the best ways of preserving food for a longer period of time. Canning starts with first processing the food and is then sealed in an airtight container in order to prevent any microorganisms from entering and spoiling the food making it unhealthy.
Obscure_Treasures on July 15, 2010:
I found lots of useful information, great lens, Thanks!