The SECRET to Crunchy Canned Pickles (No More SOGGY Pickles!)

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note while still being tangy.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides a similar flavor profile.

dill

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

Pick cucumbers in the morning or evening when they are small and firm with ridges.

Immediately place cucumbers in an ice salt water bath after harvesting to maintain crunchiness.

Remove the blossom end of the cucumbers by cutting off about a quarter inch to prevent softening.

Prepare an ice salt water bath to soak the cucumbers, ensuring the water stays cold and salty.

Soak cucumbers in the ice salt water bath for 12 hours to a few days, depending on the amount harvested.

Drain the cucumbers and rinse them in cold water to remove excess salt before processing.

Prepare the brine using a safe canning recipe with 5% vinegar to ensure safety against botulism.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary