Sour Pickles for Home Canning
If you are looking for a versatile home canning pickle recipe to preserve your cucumbers, then this is your recipe. These pickles are crunchy, flavorful, and at the same time, the spices are subtle. Not too sweet, not too sour — just right.
- 9 medium cucumbers (about 4.5” length)
6 cups boiling water
2 ⅓ cups cider vinegar
2 ¼ cups sugar
2 TBS salt
1 TBS celery seed
3 ¼ tsp turmeric
¾ tsp mustard seed
Wash cucumbers and remove ½” from each end of the cucumbers. Slice the cucumbers lengthwise into sticks and place them in a stockpot.
Boil 6 cups of water in a separate pot and after it boils, pour it over the cucumbers. Cover and allow to cool. When cool, place in refrigerator overnight (approximately 12 hours).
The next day, wash pint or quart jars in hot soapy water and then sterilize them by boiling them in a water bath canner. After sterilizing the jars, lift them out of the water by raising the canning rack and locking its handles over the sides of your canner. Do not drain the water from the canner since you will reuse it for the pickles.
Bring a small saucepan of water to a simmer. Remove from heat and place your canning lids in this hot water. Leave them in the water until you are ready to seal your jars.
Drain the pickles and pack them tightly into jars.
In a medium saucepan, combine vinegar, sugar, salt, celery seed, turmeric, and mustard seed. Bring the mixture to a boil and boil for five minutes.
Pour this boiling hot pickling juice over the cucumbers, allowing ½” of headspace. Place a canning lid and band on each jar and turn the band until snug. Place each jar in the water bath canner, which already contains hot water. Bring to a boil and process the jars for five minutes in boiling water.
After the pickles have boiled for five minutes, turn off the heat. Lift the jar rack and suspend it from the sides of the canner. Remove each jar from the rack with a jar lifter and place the jars on a towel or board.
Check that each band is twisted on tightly and allow the jars to cool while the lids seal themselves. Lids are sealed when their centers appear slightly indented and when pressed, the lids have no movement. If they pop or move up and down in the center, they are not sealed.
After the jars have cooled and the lids are sealed, carefully remove the bands. Store these sour pickles in a cool, dark pantry for up to 12 months. Serve cold or at room temperature. Refrigerate opened jars.
I am sharing this home canning pickle recipe with Simple Lives Thursday, Real Food Wednesdays, Tuesdays at the Table, Foodie Friday, Savory Sunday, Full Plate Thursday, From Mess Hall to Bistro Canning Week, It’s a Keeper Thursday, and Menu Plan Monday.