How to Pickle Cucumbers | Easy Ways to Make Homemade Pickles

cucumbers

🥗Healthier: English cucumbers

💰Cheaper: pickling cucumbers

English cucumbers are lower in calories, while pickling cucumbers are often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar may offer more flavor and nutrients, while white vinegar is typically less expensive.

Wash the cucumbers well and cut out any damaged parts.

Cut the cucumbers into slices, spears, or whatever shape you wish.

If using slicing cucumbers, salt them for the recommended amount of time and pour off the liquid.

Make the brine by bringing the liquid to a boil to melt the sugar and meld the flavors.

Boil a pot of water, shut it off, and drop in the lids and rings.

Fill the water bath canner about 2/3 full of water and start heating it up.

Using a canning funnel, fill the jars with cucumbers to within an inch of the top of the jar.

Fill the jars with brine to within an inch of the top of the jar.

Wipe each jar with a damp paper towel to remove any drips, ensuring the rims are clean and dry for a good seal.

Dry the lids completely and set them on top of the clean jar rims.

Screw on the rings not tightly.

Use a jar lifter to lower each jar into the hot water, keeping the jars upright.

Once the canner is full, add a little more hot water so there's an inch or two of water above each jar.

Put the cover on and turn up the heat.

Once the water comes to a vigorous boil, set the timer for the total minutes required.

When the timer rings, turn off the heat and use the jar lifter to remove one jar at a time, keeping them upright.

Place the jars on a towel or a cooling rack and let them sit undisturbed for 12 to 24 hours.

Check that all the jars have sealed by tapping on the lids; they should have a ping and not a thud.

Use a damp cloth to remove any sticky residue from the jars and store them away in a cool dry place out of direct light.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary