Canning Pickles

For this pre-mixed kosher dill pickle recipe, you will need a 22qt. water bath canner (Click Here to Rent a Canner), canning tool kit, a ladle, white vinegar, jars, unused canning mason jar lids, and the accompanying screw rings or bands. 

• Before you jump into canning pickles, get to know your canning tool kit.  READ MORE

Sterilize Lids 

• Before you prepare to can your preserves, you must get your lids prepared. In a pot or bowl, submerge the lids in hot, but not boiling water for at least five minutes to soften the gaskets. When done, carefully pour the hot water into the canning pot, turn the stove to HIGH heat, and bring the water to a boil. While heating, begin the next step. 

Prepare the Cucumbers and Brine 

• Selecting the right cucumber
  • We selected Boston Pickling Cucumber for this tutorial, an heirloom variety, that, as the name implies, is excellent for pickling. However, this variety is also excellent for salads. For this recipe you will need 9-11 lbs of cucumbers.
• Washing cucumber
  • There's no need to use soap or a produce wash. Use a clean vegetable brush to scrub firm produce. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
• Cutting cucumbers
  • Cut 1/16-inch slice off blossom end and discard. Leave cucumbers whole, cut into spears or slice. For the tutorial we thin sliced all cucumbers. 
• Prepare the Brine (Makes 6-7 Quarts)
  • 3 ⅓ cups Mrs. Wages® Pickling & Canning Vinegar or other commercial white vinegar (5% acidity)
  • 7 ⅓ cups water
  • 1 pouch Mrs. Wages® Quick Process® Dill Pickle Mix 6.5 oz
  • Combine white distilled vinegar, water, and Mrs. Wages® Dill Pickles Mix into a large non-reactive saucepan. Do not use aluminum. Bring mixture just to boil over medium heat, stirring constantly until mixture dissolves then remove from heat.

Pack the Jars 

• Pack your thin-sliced cucumbers into the jars and pour in the brine leaving. Leave 1/2" headspace. The space is important to get a good seal.   

Remove Air Bubbles

• Using the clean bubble popper, run it around the interior periphery of the jar. This is called bubbling; it releases any trapped air in your jars. Trapped air could also compromise the seal. 

Clean the Rims 

• Use a clean paper towel dipped on white vinegar to wipe any brine or cucumber residue from the rims of the jars. Any matter left on the rim could compromise the seal of the lid, and cause spoilage.  

Add Lids

• Remove your lids from the hot water and set one on top of each of your filled jars using the magnetic lid lifter to keep the lids clean and sanitized. 

Put a Ring on it 

• Screw the rings onto your jars, but only until finger tight. In other words, turn them just until they give resistance, and then give a little more. If you screw the rings on too tightly, air cannot escape, and the lids may not seal properly. 

Add Jars to Canner 

• Using the canning tongs, lift each jar, keeping it vertical, and lower it directly into the boiling water. Once all the jars are in the pot, they should be submerged in about 1” of water. If necessary, add more boiling water to cover the jars. Bring the water to a full rolling boil and start your 15-minute timer. 

Remove Jars 

• After 15 minutes, turn off the heat. Using your canning tongs, carefully lift each jar vertically up and out of the pot. Make sure not to slosh the contents which could interfere with the seal of the lid.  

Cool Down 

• Place each jar on a heat resistant surface, cooling rack, or towel. Do not set jars directly on a counter or other cool surface as the temperature differential can shock the jar and cause breakage; also make sure the jars are not in a place with a lot of cold airflow. Allow the jars to sit for at least 12 hours undisturbed.  

Check Seals and Store 

• You should hear popping noises within a few seconds or minutes as the lids flex and seal. Once completely cooled, remove the rings as they are no longer necessary. You should be able to pick up the jar from the lid without the ring.  If any lids do not seal, reprocess using the same method, or store in the refrigerator to consume within 30 days. Store sealed jars in a cool, dark place for up to a year. 

  
Enjoy your pickles!