Canning Dill Pickles

Kosher Pickles, Bread and Butter Pickles

Steam canning in a pressure canner is not required when preserving pickles as they will become soggy and limp rather than crisp and crunchy. Use a water bath canner instead.

Courtesy of simplyla

Canning Dill Pickles

    There’s nothing better on at a summer’s barbecue or winter’s sandwich than eating and sharing dill pickles you made yourself. There’s really something to be said for using simple, fresh ingredients when you’re canning this summer.

Using your own garden cucumbers without chemicals makes some of the best pickles you will ever have, keeping in mind that those excellent pickles you get at kosher delis are made the same way! Only this time you don't have to pay for them.

While you are at it, this is a good time to get your Canning Peppers put up as well. Pickles and peppers are complementary to each other.

Do not use a Pressure Canner when processing dill pickles. The pickles you’d get from that would be mushy. The only way to can kosher pickles is to use the boiling water bath method.

We’ll also go over how to make refrigerator pickles, as well as bread and butter pickles, for those who like a little variety. However, you just can’t beat a kosher dill pickle for crunch and zest! See the directions below to get started.

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Refrigerator Pickles

    Refrigerator pickles are great when you need a quick fix because you can have them ready to eat in twenty-four hours. You quarter your pickling cucumbers and soak them in brine in the fridge for one or two days and they’re done.

This method doesn’t involve sealing the cans like other pickles, and they’re just as good. To make the liquid, mix two cups of cold water with one half of a cup of white wine vinegar.

Add a tablespoon of sea salt, two teaspoons sugar, and fresh ground pepper. You’ll simply pour this liquid over the cucumbers in jars. Any spices or flavors you’d like to add, including garlic, jalapeno, or green onions, should be included in this step.

Seal them up, refrigerate and you’re done! You should test them at regular intervals to monitor their progress, but if you taste-test too many of them, you won’t have any left to eat at dinner!

Courtesy of simplyla

Bread and Butter Pickles

    Bread and butter pickles are a sweet and sour affair. Lots of people like these pickles, but they are a little more difficult to make than other varieties. There are also a lot of variations on recipes, and you should look one up in your favorite cookbook.

Just to give you an idea of what you’re getting into, you’ll need onions, a handful of spices, and at least two hours on your hands. You can also just cheat and buy a commercial pickling mix if you’re not feeling like gathering up anything but cucumbers.

The process itself is similar to dill pickles, except that you let the cucumbers sit with onion and salt for two hours. After that, you’re just boiling your solution and putting the liquid and cucumbers in jars, processing it for ten minutes using the Boiling Water Method. You’ll still have to let it sit for at least a month, but they’ll be worth the wait.Kosher Pickles

Courtesy of mariko

    A kosher pickle is a crunchy and zesty masterpiece that you can make in your own home. A kosher pickle must be made with kosher salt, garlic, and brine.

Many people consider dill to be an essential ingredient in kosher pickles (hence, kosher dill pickles), but you can make them without it. You simply make a solution of 1 part kosher salt to 2 parts boiling water, and 2 parts dark vinegar.

To this solution, you add as much garlic as you like (one clove for every five pickle quarters is plenty). Traditionally, you also include a grape leaf. If you’re canning dill pickles, include the dill.

Pour the hot, spiced brine over the quartered cucumbers in the jar, and process for fifteen minutes using the boiling water bath method. You’ll need to let these sit for one or two months before you can eat them, but when you open them, they’ll be truly excellent.

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