Crunchy Pickle Recipe (Canned Pickles)
Knowing how to make pickles is a skill every home-gardener or homesteader should have. Come learn my favorite method for getting the best, crunchiest pickles every time!
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Servings: 8 pint jars
Calories: 164kcal
Equipment
- Water Bath or Electric Canner
Ingredients
- 8 lbs cucumbers prepared ahead of time
- 8 cups water filtered or distilled
- 6 cups vinegar 5% and pasteurized
- 1/4 cup sugar
- 1/2 cup salt
- 1 tbsp pickling spices
- 8 cloves garlic
- 8 tsp mustard seed
- 8 tsp dill seed or a couple sprigs fresh dill per jar
Instructions
Pickling Brine
- Into a large stockpot add 8 cups water (filtered or distilled), 6 cups of 5% vinegar (pasteurized, not raw, I used white distilled vinegar), 1/4 cup sugar, 1/2 cup salt, and 1 Tbs pickling spices (you can make your own or buy premade pickling spices).
- Bring the brine up to a boil on the stovetop.
Prepare Canning Jars
- While your brine is heating, prepare your canning jars by washing them in hot soapy water and rinsing them well, then place them, still warm, onto a kitchen towel on the counter.
Prepare Canner
- Meanwhile, get your canning pot ready and the water heating up to 140 degrees F.
Fill Jars
- Into your canning jars add 1 clove of garlic, 1 teaspoon of mustard seed, 1 teaspoon of dill seed (or a couple of sprigs of fresh dill in each jar).
- Next, slice your cucumbers into spears (or leave them whole, or slice them into coins) and pack your jars as full as possible.
- Once your brine has come up to a boil, remove it from the heat and immediately fill your jars with brine leaving 1/2 inch headspace.
- Using a bubble remover, slide it down around the edges of the jar to allow any bubbles to escape. Adjust headspace by adding more brine, if needed.
- Add your two-part canning lids and tighten to fingertip tight.
Canning Instructions
- Transfer your jars to your water bath or electric canner and adjust the water level, if needed, so the jars are covered with 1-2 inches of water.
- Using your thermometer, bring the water temperature up to 180 degrees F. Once your water is up to temperature, set your timer and keep the water temperature between 180-185 degrees for a full 30 minutes.
- If you’re using a stovetop this can be a bit tricky, and if the temperature drops below 180 degrees you need to start your time all over again. This is why I really prefer using my electric canner for this method.
- Once 30 minutes have passed, carefully remove the jars from the canner using a jar lifter and set them on a towel-lined counter. Let your jars sit for a full 12 hours (or overnight) before checking the seals, labeling the jars, and moving them to the pantry.
Notes
- Always allow your jars to sit for 12 hours, or overnight, in a draft-free area before checking the seals or labeling and transferring to the pantry.
- Tie up your pickling spices into a piece of cheesecloth or butter muslin when adding to the brine, this will flavor the brine without the pickling spices being added to your jars.
Nutrition
Calories: 164kcal | Carbohydrates: 28g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 1609mg | Fiber: 9g | Sugar: 16g | Vitamin A: 823IU | Vitamin C: 38mg | Calcium: 209mg | Iron: 3mg
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