Name: Canned Pickles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 8 cups cucumbers, sliced into large coins*; 4 cups apple cider vinegar; 4 cups water; 5 tablespoons pickling salt; 16 garlic cloves peeled (2 per pint jar, 8 per quart jar)**; Dash crushed red pepper per jar; 1 teaspoon dill seed per jar (8 teaspoons total); Optional, 1⁄2 teaspoon black peppercorns per jar, 4 teaspoons total

Canned Pickles

Rated 5.0 stars by 1 users

Cuisine

American

Author:

Boro Team

Servings

8 (about 64 servings, 1 serving = 2 pickle slices)

Prep Time

25 minutes

Cook Time

10 minutes

Learn how to make crunchy homemade canned pickles with garlic, dill, and apple cider vinegar. Easy water bath canning recipe for long-lasting, flavorful pickles.

Cook Mode

Ingredients

8 cups cucumbers, sliced into large coins*
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt
16 garlic cloves peeled (2 per pint jar, 8 per quart jar)**
Dash crushed red pepper per jar
1 teaspoon dill seed per jar (8 teaspoons total)
Optional, 1⁄2 teaspoon black peppercorns per jar, 4 teaspoons total

Directions

Wash and slice the cucumbers.
Make Brine: in a large saucepan, combine vinegar, water and salt. Bring to a simmer. Arrange jars on counter and dole out the spices to each. Pack the cucumber slices into the jars. You don’t want to damage the cukes, but you do want them packed tight.
Pour the brine into the jar, leaving 1⁄2 inch headspace.
Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.
When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid, lids shouldn’t have any give when pushing down).
Pickles can be stored in a cool, dry place for up to a year.

Recipe Note

Tips:

I use slices because I find that they are easiest to pack into jars. However, you could also choose to make spears, halves or pickle the cucumbers whole.
I like to peel the garlic by leaning on it ever so slightly with the side of a chef’s knife. This bruises the garlic a bit and gets its pungent flavor into the brine/cucumbers more effectively.

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Canned Pickles

Category

Cuisine

Author:

Servings

Prep Time

Cook Time

Ingredients

Ingredients

Directions

Recipe Note

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