Canning Pickles from the Garden Two Ways
I planted a few cucumbers this year in my garden and they produced surprisingly very well this year. I was harvesting handfuls of cucumbers everyday and there is nothing quite like opening a jar of homemade pickles in the middle of winter and tasting the crisp, fresh flavor of cucumbers.
Today I’m sharing two easy ways to can garden pickles. Classic dill pickles and sweet bread-and-butter pickles. Both are packed with flavor and make a wonderful addition to sandwiches, burgers, charcuterie boards, or simply enjoyed straight from the jar!
Why Make Homemade Pickles?
Homemade pickles are super easy to make, and you can control exactly what goes into each jar. Garden-fresh cucumbers also give you the best texture and flavor. The canning process is very easy as well, you don’t need all that fancy canning equipment to can jars that last over winter.
I especially love making several jars at once when the cucumber plants are producing heavily. It is a great way to preserve the garden harvest instead of letting those extra cucumbers go to waste.
Pickle Method #1: Classic Dill Pickles:
These classic dill pickles are tangy, garlicky, and full of fresh dill flavor. They are perfect for anyone who loves a traditional crunchy dill pickle.
Ingredients You’ll Need:
- Fresh pickling cucumbers
- Fresh dill
- Garlic cloves
- Pickling spice
- White vinegar
- Water
- Black peppercorns
How to Make Dill Pickles:
- Start by washing the cucumbers thoroughly and trimming off the ends. Cut lengthwise into halves.
- Prepare your jars according to safe home-canning practices. Pack the cucumbers tightly without crushing them. Add fresh dill and garlic cloves to each jar, add 1 tsp of pickling spice and black peppercorns.
- Prepare the vinegar brine by using 2 1/2 cups of water, 1 1/2 cups of white vinegar and 2 Tbsp of salt. Simmer for 5 minutes. Pour the hot brine over the cucumbers, leaving 1/4 inch on top. Seal the jars but not too tight. Leaving room for the air bubbles to escape.
- Place jars in a pot with water and boil for 15 minutes. Allow the jars to cool and seal tightly. Leave canned jars in a dark room like your pantry for 4-6 weeks until ready to eat.
Pickle Method #2: Sweet Bread-and-Butter Pickles:
If you prefer something a little sweeter, bread-and-butter pickles are a delicious option. They have the perfect balance of sweet and tangy. This method doesn’t require canning technique and are ready to be eaten within a few hours.
- Fresh cucumbers
- White vinegar
- Water
- Sugar
- Pickling spice
- Black peppercorns
- Garlic cloves
How to Make Bread-and-Butter Pickles:
- Thinly slice the cucumbers and place them in individual jars. My favorite way is crinkle cut.
- Add fresh dill and garlic cloves to each jar, add 1 tsp of pickling spice and black peppercorns.
- Prepare the vinegar brine by heating up 2 cups of water and 2 cups of white vinegar, 1/4 cup of sugar and 2 Tbsp of salt. Let it cool first before adding it to the jars. Seal the jars tightly and place them into the refrigerator. Ready to be eaten within a few hours.
Tips for Crisp Homemade Pickles:
- Use fresh cucumbers: Cucumbers picked the same day are ideal for canning.
- Choose small or medium cucumbers: Large, overgrown cucumbers tend to have more seeds and can become softer.
- Trim the blossom ends: The blossom end can contain enzymes that contribute to soft pickles.
How to Store Your Canned Pickles:
After processing, let the jars cool undisturbed. Check the seals before labeling and storing them in a cool, dark place. Once opened, refrigerate the jar and use it within a couple days.
There is something so satisfying about seeing a shelf filled with jars of pickles that you made from you own garden. When winter arrives, you’ll be glad you took the time to preserve that summer harvest! If you have tried any of these pickling methods, please leave a comment below I would love to hear your feedback.
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Canning Pickles from the Garden Two Ways
Ingredients
Equipment
Method
- Start by washing the cucumbers thoroughly and trimming off the ends. Cut lengthwise into halves.
- Prepare your jars according to safe home-canning practices. Pack the cucumbers tightly without crushing them. Add fresh dill and garlic cloves to each jar, add 1 tsp of pickling spice and black peppercorns.
- Prepare the vinegar brine by using 2 1/2 cups of water, 1 1/2 cups of white vinegar and 2 Tbsp of salt. Simmer for 5 minutes. Pour the hot brine over the cucumbers, leaving 1/4 inch on top. Seal the jars but not too tight. Leaving room for the air bubbles to escape.
- Place jars in a pot with water and boil for 15 minutes. Allow the jars to cool and seal tightly. Leave canned jars in a dark room like your pantry for 4-6 weeks until ready to eat.
- Thinly slice the cucumbers and place them in individual jars. My favorite way is crinkle cut.
- Add fresh dill and garlic cloves to each jar, add 1 tsp of pickling spice and black peppercorns.
- Prepare the vinegar brine by heating up 2 cups of water and 2 cups of white vinegar, 1/4 cup of sugar and 2 Tbsp of salt. Let it cool first before adding it to the jars. Seal the jars tightly and place them into the refrigerator. Ready to be eaten within a few hours.
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