Canning: Fresh Pickles
My grandma used to make fresh pickles when I was a kid and there’s just no better pickle!
Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
2 hrs
Total Time:
3 hrs 5 mins
Servings:
35
Yield:
7 quarts
Ingredients
1X
2X
4X
Original recipe (1X) yields 35 servings
8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
¾ cup white sugar
½ cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7 1-quart canning jars with lids and rings
7 heads fresh dill
7 cloves garlic
Directions
Place cucumbers in a large pot and cover with ice cubes. Let sit for at least 2 hours and up to 8 hours. Drain and pat dry.
Place water, vinegar, sugar, pickling salt, and pickling spice into a large saucepan. Bring to a boil; simmer for 15 minutes
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 garlic clove into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press down on the top of each lid, ensuring the seal is tight (lid should not move up or down at all). If any jars have not been sealed properly, refrigerate them and eat within two weeks.
Store the sealed jars in a cool, dark area. Wait at least 1 week before opening.
Making homemade pickles is one of those traditions that truly connects you to the past, and my grandma’s recipe for fresh pickles is pure magic. There’s something incredibly satisfying about opening a jar of your own crisp, tangy pickles, knowing exactly what went into them. But achieving that perfect crunch and vibrant flavor every time can sometimes feel like a culinary challenge. One of the most common questions I get asked is, "How do you keep your homemade pickles so crisp?" It starts right at the beginning with your pickling cucumbers. Choose firm, blemish-free cucumbers, ideally picked fresh. The ice bath step in the recipe is crucial – letting those cucumbers sit for at least two hours, or even up to eight, really helps firm them up and prevents them from becoming soft during the canning process. I've also found that adding a tiny bit of Ball's Pickle Crisp (calcium chloride) directly to each glass jar before pouring in the brine makes a noticeable difference, though it's optional if you prefer a purist approach. Just a quarter teaspoon per quart jar is usually enough. While the classic dill pickle is a timeless favorite, don't be afraid to personalize your batches! I love to experiment. For a spicy kick, try adding a few dried red pepper flakes or a slice of fresh jalapeño to each jar along with the garlic cloves and dill. If you prefer a slightly sweeter profile, you can adjust the sugar content slightly or add a pinch of mustard seed and celery seed for a bread-and-butter style zest. Remember, these are your homemade pickles, so tailor them to your taste! Successful canning also hinges on proper sterilization and sealing. Make sure your glass jars with metal lids are thoroughly sterilized – running them through a hot sanitize cycle in the dishwasher or boiling them for 10 minutes works perfectly. Wipe the rims meticulously before sealing to ensure a tight seal; any residue can prevent it. After water bath processing, listening for that satisfying pop of the lids as they cool is one of the best sounds in the kitchen! I always place my jars on a rustic wooden surface covered with a towel to cool slowly, ensuring an even seal and adding to that charming, old-world feel. If a lid doesn't seal, don't fret! Just store that jar in the refrigerator and enjoy those pickles first. Once sealed and stored in a cool, dark place, these homemade pickles will keep for a year or more. But truthfully, they rarely last that long in my house! Waiting at least a week before opening allows the flavors to meld beautifully. Sharing these rustic beauties with friends and family is just as rewarding as making them. There’s nothing like gifting a jar of your own lovingly made pickles, knowing you’re passing on a little piece of that homemade goodness.
Love canned pickles!