How to Can Pickles: 3 Great Pickle Recipes

Preserve your harvest with delicious, fresh-pack pickles. With these simple steps and recipes, it’s a cinch to get started.


| August 2012


From apples to zucchini, The Pickled Pantry (Storey Publishing, 2012) by Andrea Chesman provides 150 recipes for pickles, relishes, chutneys and more. This fresh, contemporary guide to pickling the harvest introduces readers to the foundation techniques of pickling before delving into recipes, ingredients, equipment preparation and safe pickling procedures. The following excerpt is taken from Chapter 1, “All About Pickling.” 

3 Great Single Jar Pickle Recipes

Dill Chips recipe
• Pickled Garlic Scapes recipe
• Vermont Maple Sweet Pickles recipe 

How to Can Pickles: Making and Processing Fresh-Pack Pickles 

Fresh-pack pickles are ones that are preserved with vinegar. After being combined with the vinegar and seasonings, they may be refrigerated or they may be canned in a boiling-water bath. Here are the steps to follow if you are making fresh-pack pickles. The general canning procedure is the same for all pickles.

Organize Yourself 

• Read the recipe first. This is the step many people forget. With pickles, it is critical. Why go to all the bother of preparing the vegetables and pulling the canner from the pantry only to read that the vegetables have to stand in a salt brine overnight, and you won’t have time to finish the recipe in the morning?

• Lay out all the equipment and ingredients you need.

Prepare the Vegetables and Fruits 

• Wash the vegetables and fruits well. Scrub gently with a vegetable brush and wash under running water or in several changes of water. Lift the fruits and vegetables out of the water; don’t let the dirty water run out of the sink and redeposit dirt on the produce. Be sure to slice off the blossom end of the cucumbers, which contain enzymes that can soften the pickles.





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