Pickling Cucumbers from the Garden

I’ve been wanting to try canning for awhile. Finally I had the chance since my mother-in-law has been sharing produce from her garden.

Last week she gave me 5 pounds of cucumbers!



I read Anne’s recipe {Quick and Easy, Cheap and Healthy} for caning pickles and knew that her recipe was the one I wanted to try. It has no sugar in the recipe and seemed really easy to make.

Easy Canned Pickles


– pickling cucumbers with ends cut off (you can into spears, slices, or keep whole)

– dill weed

– garlic cloves, peeled

– black peppercorns

For the Brine:

– 8 cups of water

– 2 cups of vinegar

– 1/2 cup of sea salt


Step 1: Sterilize jars and lids by washing in the dishwasher or just place them in a pot of simmering water for a few minutes.

Step 2:In each pint jar, place dill weed, a clove of garlic, and a few peppercorns. Then add the cucumbers. Pack as tightly as possible into the jar. Top with just a bit more dill.


Step 3: Mix together water, vinegar and salt in a large pot and bring to a boil. Stir until the salt is dissolved. Then pour the brine into jars, leaving 1/2″ gap at the top. Firmly screw the lids into place.

Step 4:Place lids into canning pot (or stock pot) filled with boiling water. Boil for 10-15 minutes. Remove from and allow to cool, undisturbed for 12-24 hours. Let flavors blend for at least a week before enjoying.


It’s that easy!!



© 2012, Betsy Pool. All rights reserved.

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