Pickled Cucumber Recipe with Canning Tips

Canning pickles, as in this old-fashioned garlic pickle recipe, requires nothing but the basic ingredients. In truth, a traditional pickle recipe needs nothing more.

traditional pickles

Recipes which have been handed down through generations are priceless. Especially ones pertaining to preserving foods. Sadly, upon the arrival of supermarkets the need to can foods quickly diminished since many items were readily available at the market. However, some canning recipes, like a good pickled cucumber recipe, made it through thanks to individuals who considered them to be a family treasure.

Traditional pickles, like Grandma’s dill and garlic pickles, have been passed through multiple generations of Justin’s family. And this pickling recipe is still being made and canned today. This pickled cucumber recipe calls for the use of spring water and grape leaves; both were commonly used with traditional recipes for canning pickles.

Tips for Crisp Pickles

The biggest complaint for individuals who can pickles is that they do not remain crisp. Of course they don’t. Cucumbers which sit in liquid for 6 months to a year will become soggy. However, there are steps which help pickled cucumbers remain crisp for a wee-bit longer.

garlic pickle recipe

Make sure to learn natural tips for crispness, as they will help in keeping them crunchy longer. Again, pickles will soften the longer they sit on the shelf; however, these tips for crisp pickles do help. Traditional pickles are the way to go. The use of pickle crisp or alum should be avoided. A more natural method for canning pickles is where it’s at.

With that said, enjoy great Grandma’s pickle recipe which has been made, and canned, since 1925.

Pickled Cucumber Recipe – Ingredients

A traditional pickled cucumber recipe is actually pretty basic. All items can be purchased at the local market, excluding what is used as tannin. Do not omit the grape leaf or other tannis listed (see blog on Tips for Crisp Pickles), these items do help to keep pickles crisp a bit longer. Crisp pickles are a must, don’t skip the step mentioned.

  • 8 to 9 pounds Pickling Cucumbers
  • 1/4 teaspoon Dill, per jar
  • 7 large cloves Garlic, peeled, per jar
  • 15 cups Spring Water
  • 4 cups Distilled White Vinegar (5% acidity)
  • 2/3 cup Kosher Salt
  • 1/4 teaspoon Pickling Spices
  • 1/8 teaspoon Dried Red Peppers, crushed or 1 whole per jar
  • 7 Grape leaf, or other natural tannin

traditional pickles

Pickled Cucumber Recipe – Equipment
  • Stainless steel stockpot
  • Steam Canner or Hot Water Bath Canner
  • Jar Funnel
  • Air Bubble Remover
  • Quart size Mason Jars
Pickled Cucumber Recipe – Instructions

The steps for canning pickles are extremely easy. A tip for a seamless experience? Do not work one jar at a time, find your groove and batch tasks.

  1. Cut the blossom end of the cucumber by 1/4-inch.
  2. Pack seven warm wide-mouth quart jars with pickling cukes, garlic, pickling spice, dill, and red pepper.
  3. In a heavy saucepan, bring the water, pickling salt, and vinegar to boil.
  4. Add the brine to the packed jars, leaving a 1-inch headspace. Remove all air bubbles, add more brine if needed. Add a grape leaf to each jar, covering cucumbers.
  5. Wipe rim of jars, add warmed lids and tighten rings to finger tight.
  6. Process jars in a steam canner or hot water bath canner for 15 minutes, adjusting the processing time for altitudes above 1,001 feet in elevation.

Notes

  1. This pickled cucumber recipe calls for the use of spring water. City water contains chlorine and often fluoride, which can assist in creating a mushy pickle. Many wells contain high levels of sulfur and minerals; again, another possibility for why pickles soften quickly.
  2. Removing the blossom end of cucumbers stops additional ripening of the cukes.

garlic pickles recipe

Steam Canner | How to Use One Confidently

Recommended process time for Grandma’s Dill and Garlic Pickles | Pickled Cucumber Recipe in a steam canner or boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Raw Pints 10 min 15 20
Quarts 15 20 25
Grab a copy of my book, The Farm Girl's Guide to Preserving the Harvest.

From my farmhouse kitchen to yours, an easy to comprehend guide which walks you though every phase of home food preservation. Learn  how to can, dry, ferment, cure, freeze, and storing fresh foods for long term storage. Included you will also find some of my favorite preserving recipes!

If All Else Fails

If all else fails with this pickled cucumber recipe, go ahead and make easy refrigerator dill pickles. This is a fabulous recipe, and one which can be made at the spur of the moment throughout the year. Then, try canning pickles again next year.

Printable Recipe Card – Grandma’s Dill and Garlic Pickles | Pickled Cucumbers Recipe
To make things easier, enjoy this printable recipe card for your convenience!

Thank you, great grandma Bertha King, for this amazing pickled cucumber recipe. You canned it in 1925 and we are still using the same recipe in the 21st century!

Grandma's Dill and Garlic Pickles - Pickled Cucumber Recipe

Canning pickles, as in this old-fashioned garlic pickle recipe, requires nothing but the basic ingredients. In truth, a traditional pickle recipe needs nothing more.
Course: Canning
Cuisine: American
Keyword: Pickled Cucumbers
Servings: 7 quarts

Equipment

  • Stainless steel stockpot
  • Steam Canner or Hot Water Bath Canner
  • Jar Funnel
  • Air Bubble Remover
  • Quart Size Mason Jars

Ingredients

  • 8 to 9 pounds Pickling Cucumbers
  • 1/4 teaspoon Dill  per jar
  • 7 large cloves Garlic, peeled, per jar
  • 15 cups Spring Water
  • 4 cups Distilled White Vinegar, 5% acidity
  • 2/3 cup Kosher Salt
  • 1/4 teaspoon Pickling Spices
  • 1/8 teaspoon Dried Red Peppers, crush or 1 whole, per jar
  • 7 Grape leaf, or other natural tannin

Instructions

  • Cut the blossom end back by 1/4-inch.
  • Pack seven warm wide-mouth quart jars with pickling cukes, garlic, pickling spice, dill, and red pepper.
  • In a heavy saucepan, bring the water, pickling salt, and vinegar to boil.
  • Add the brine to the packed jars, leaving a 1-inch headspace. Remove all air bubbles, add more brine if needed. Add a grape leaf to each jar, covering cucumbers.
  • Wipe rim of jars, add warmed lids and tighten rings to finger tight.
  • Process jars in a steam canner or hot water bath canner for 15 minutes, adjusting the processing time for altitudes above 1,001 feet in elevation.

Notes

Spring water is used to replace using city water. City water contains chlorine and often fluoride. Many wells contain high levels of sulfur and minerals.
Removing the blossom end of cucumbers stops additional ripening of the cukes. 
 

pickled cucumber recipe

JOIN OUR MAILING LIST
Enter your email address and click on the Get Instant Access button.
I agree to have my personal information transfered to MailChimp ( more information )
We respect your privacy

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest from Instagram

Copyright © 2019 · Theme by 17th Avenue

COPYRIGHT © 2016 A FARM GIRL IN THE MAKING. ALL RIGHTS RESERVED