How to Make Crunchy Shelf Stable Pickles

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity flavor while being a healthier option.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener that can enhance flavor.

dill

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs provide vibrant flavor, while dried herbs are more economical.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more affordable and easy to use.

Heat up the brine made of 1 quart of vinegar and 1 quart of water with 1/2 cup of canning salt.

Pack jars with garlic cloves and fresh dill, adding a good head or two of dill per jar.

Cut cucumbers, removing the blossom end, and pack them tightly into the jars.

Leave at least half an inch of headspace below the rim of the jar.

Prepare to process the jars by heating the canner to 180-185 degrees Fahrenheit.

Fill the jars with brine, leaving half an inch of headspace.

Use a chopstick to remove air bubbles and ensure pickles are submerged in brine.

Wipe the rim of the jar with a damp cloth to ensure a good seal.

Place a lid and ring on each jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary