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Canning Pickles from the Garden Two Ways

A simple and delicious way to preserve your garden cucumbers! These two homemade pickle recipes include classic crunchy dill pickles and sweet, tangy bread-and-butter pickles. The perfect way to enjoy summer harvest all year long.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 9 jars
Course: Appetizer, Side Dish
Cuisine: American
Calories: 20
Ingredients Equipment Method

Ingredients
  

Classic Dill Pickles:
  • Fresh pickling cucumbers
  • Fresh dill
  • Garlic cloves
  • 1 tsp Pickling spice into each jar
  • Black peppercorns
  • 2 1/2 Cups Water
  • 1 1/2 Cups White vinegar
  • 2 Tbsp Salt
Sweet Bread-and-Butter Pickles:
  • Fresh cucumbers
  • 1 tsp Pickling spice into each jar
  • Garlic cloves
  • Black peppercorns
  • Fresh dill
  • 2 Cups White vinegar
  • 2 Cups Water
  • 1/4 Cup Sugar
  • 2 Tbsp Salt

Equipment

  • Canning jars

Method
 

How to Make Classic Dill Pickles:
  1. Start by washing the cucumbers thoroughly and trimming off the ends. Cut lengthwise into halves.
  2. 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.
  3. 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.
  4. 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.
How to Make Bread-and-Butter Pickles:
  1. Thinly slice the cucumbers and place them in individual jars. My favorite way is crinkle cut.
  2. Add fresh dill and garlic cloves to each jar, add 1 tsp of pickling spice and black peppercorns.
  3. 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.