Welcome to the Canning Party, Honey!
Thank you for reading this post, don’t forget to subscribe!Well, bless your heart! You’re about to embark on the fine tradition of pickle-making, and I couldn’t be prouder. There’s something downright magical about sealing up crisp cucumbers into their briny destiny. So grab your apron, pour yourself a glass of sweet tea, and let’s get to work.
Before we jump in, let’s make sure you’ve got everything ready to go:
Supplies Needed:
4-5 Clean pint Mason jars with Lids and Bands
Large stock pot with rack for the bottom
Canning jar basket
Canning jar tongs
Wide mouth funnel
Measuring cups and spoons
Ingredients:
3 pounds small cucumbers (pickling variety) 4-6 in. long, (any bigger pickles tend to be mushy)
Pickling Brine:
1 1/2 cups white vinegar (5% acidity)
2 cups of water
1 tbsp. sugar
1/4 cup of salt pickling
2 tsp. mustard seeds
4 garlic cloves, peeled
8 heads of fresh dill (or 4-5 tsp dill seed )
16 whole black peppercorns
Optional: 1/2 tsp crushed red pepper flakes per jar for a spicy kick
Makes: About 4–5-pint jars
Instructions:
Boil Jars, Lids and Bands to SANITIZE very important to kill any bacteria.
Now, wash those cucumbers like they’ve been rolling around in the backyard, and trim blossom ends ¼ in. . Slice it into spears, rounds or leave whole .
At least 12 hours (I do it the evening before I’m ready to can) take a ½ gallon of warm water and ¾ cup of salt and add it to container. I use a 5-gallon food safe bucket. Stir until the salt is completely dissolved. Add enough cold water until you have 2 gallons of water. Put your cucumbers in the saltwater brine and weigh them down with a clean plate.(Like they were taking the polar plunge) Place in the refrigerator until ready to can, you can add more cucumbers to the brine, for up to 5 days before canning.
Picture This: A simmering pot releasing the sweet-and-tangy aroma of vinegar, garlic, and spices—a scent so good, your neighbors might just pop by.
In a saucepan, combine vinegar, water, sugar and salt. Bring to a gentle boil.
Stir it with love, because this brine will be the heartbeat of your pickles!
Picture This: Rows of shining mason jars filled with vibrant green cucumbers, ready to take the plunge into their briny destiny.
Pack cucumbers tightly into hot jars. Add 1 garlic clove, 2 dill heads (or 1 tsp dill seed ), 1/2 tsp. mustard seed, 4 whole peppercorns and 1/8 tsp. red pepper flakes (if using) to each jar.
Pour hot brine over cucumbers, leaving 1/2″ headspace.
Remove bubbles and wipe rims. Add lids and bands (just finger tight).
Picture This: A bubbling pot of water, filled with jars as they process into preserved perfection—like little treasures being sealed for the future!
Prepare large stock pot filled with a canning rack on the bottom, fill with water. Bring water to a rolling boil . Carefully add jars, (I use a Jar basket, for safety) making sure they are submerged under water, let them boil for 10 minutes (adjust for altitude).
Carefully remove jars from boiling water and let them rest on tea towels like Southern royalty! You will hear the lids POP! As the jars cool down that is normal.
Let the jars sit for at least 12-24 hours, before pushing down on the lids to check if jars are sealed. If sealed ( DID NOT pop back up after pushing down on lid) Shelf stable for up to a year. If for some reason, the lid did NOT seal, ( DID pop back up after pushing down on lid) refrigerate and consume within 7 days.
Picture This: Rows of golden-green spears lined up like soldiers, flecks of dill floating like tiny confetti—summer in a jar.
Finished Product: Homemade Pickle Glory!
Darlin’, once those jars cool, you’ve got yourself a homemade batch of pickles that’ll knock the socks off any store-bought version. Crunchy, flavorful, and straight-up delightful!
There you have it, sugar—your very own pickles, sealed with love! Can’t wait to hear how they turn out.
Love, Granny B ❤️
