Canning Homemade Pickles

The garden is in full swing, and we just picked a bountiful harvest of cucumbers. There’s no better way to preserve these crunchy delights than by making homemade pickles. Pickling cucumbers is super simple and a great way to enjoy their your cucumbers year-round.

Today, I’m sharing a straightforward recipe for making pickles. This recipe combines a tangy brine with a mix of flavorful spices, ensuring every bite is packed with taste.

Pickles are extremely versatile and you can try changing up the spices to suite what you like. You can also use this same recipe to pickle many other kinds of vegetables. If you want to keep your pickles crispy try adding grape or oak leaves to your jars.

Garden update:

• Our larger Brunswick cabbages were at a size where I could harvest. I picked 3 of the 6 cabbages.

• We currently have 12lbs of tomatoes in the freezer for later canning.

• I picked another 3-4lbs of tomatoes today.

• We have an overload of peppers. I am currently leaving them on the bush until I develop a plan for them.

• I keep picking more and more green beans.

• The eggplants are nearly ready to be picked.

Notes: we really need to find a better way to manage slugs in the garden.

Ingredients for the Brine:

• 4 cups vinegar

• 4 cups water

• 1/2 cup sugar

• 1 tablespoon salt

Ingredients for Each Jar:

• 2-3 grape leaves

• 1 bay leaf

• 1 clove of garlic

• 1/2 teaspoon dill

• 1/4 teaspoon mustard seed

• 1/4 teaspoon dill seed

• Dash of celery seed

• Few pepper corns

• Cucumbers, sliced or whole

Instructions:

1. Prepare the Brine: In a large pot, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring occasionally to ensure the sugar and salt dissolve completely.

2. Pack the Jars: For each sterilized canning jar, add 2-3 grape leaves, 1 bay leaf, 1 clove of garlic, and your spices. Fill the jars with cucumbers.

3. Add the Brine: Carefully pour the boiling brine over the cucumbers in each jar, filling to the top while maintaining the 1/4 inch headspace.

4. Wipe the rims of the jars clean, then place the lids and seals on top. Process the jars in a boiling water bath canner for 15 minutes.

5. Remove the jars from the canner and let them cool completely. Once cooled, check the seals and store the jars in a cool, dark place. Allow the pickles to sit for at least a week to develop their full flavor before enjoying.

Homemade pickles are a fantastic way to savor the taste of garden cucumbers all year long. Whether you enjoy them on sandwiches, as a snack, or alongside your favorite meals, these pickles are sure to delight.

Tips and Variations:

Crispier Pickles: Adding grape leaves helps keep the pickles crisp. You can also try adding a pinch of calcium chloride (Pickle Crisp) to each jar.

Spicy Pickle lovers: For a bit of heat, add a sliced jalapeno or a pinch of red pepper flakes to each jar.

I hope you enjoy making and eating these pickles as much as I do. Don’t forget to share your experiences and any tweaks you make in the comments below. If you enjoyed this post, please share it with your friends and family on social media.

Happy gardening and happy pickling!