Pickles are one of the easiest and most rewarding foods to can at home.
Best of all, canning pickles doesn’t require a pressure canner—just a simple water bath will do the job safely and effectively.
If you’re new to canning or just looking for a reliable method to preserve your cucumbers, this step-by-step guide is for you.
With just a few tools, some pantry staples, and fresh ingredients, you’ll be lining your shelves with jars of homemade pickles in no time.
What You’ll Need
Ingredients:
- Fresh pickling cucumbers (3–4 inches long, about 1–1.5 lbs per quart jar)
- White vinegar (5% acidity) or apple cider vinegar
- Pickling or canning salt (non-iodized)
- Filtered or distilled water
- Garlic cloves (optional)
- Fresh dill heads or dill seed
- Mustard seeds, black peppercorns, or red pepper flakes (optional, for extra flavor)
- Sugar (optional, for sweet pickles)
Tools:
- Canning jars (pint or quart)
- New canning lids and screw bands
- A large stockpot or water bath canner with a rack
- Jar lifter, canning funnel, and ladle
- Large bowl for soaking cucumbers
- Clean kitchen towels
- Knife and cutting board
- Non-metal utensil (chopstick or bubble remover)
Step-by-Step Process
Step 1: Prepare the Cucumbers
Start by washing your cucumbers thoroughly under cold water. If you’re using pickling cucumbers, they’ll usually be small and bumpy—perfect for canning. Avoid using waxed cucumbers, as the wax can interfere with the pickling process.
Trim 1/16 inch off the blossom end of each cucumber. This step is important because the blossom end contains enzymes that may cause your pickles to become soft over time.
You can leave cucumbers whole, cut them into spears, or slice them into round chips depending on your preference. Then, place the cut cucumbers into a large bowl of ice water and let them soak for 2 to 4 hours. This helps them stay crisp during canning.
Step 2: Sterilize the Jars
Before filling the jars, make sure they are clean and hot. You can sterilize them by:
- Boiling them in water for 10 minutes
- Running them through a dishwasher cycle and keeping them warm
- Keeping them in hot water in the canner until ready to use
Wash the lids and screw bands in hot, soapy water and rinse well. Do not boil the lids—just keep them warm.
Step 3: Make the Brine
In a stainless steel or enamel pot, combine:
- 2 ½ cups vinegar
- 2 ½ cups water
- ¼ cup pickling salt
This makes enough brine for about 4 pint jars. Bring the mixture to a boil over medium-high heat, stirring to dissolve the salt completely. Once it boils, reduce the heat to low and keep the brine hot until ready to use.
If you’re making sweet pickles, you can add:
- ½ to 1 cup of sugar to the brine for a milder, sweet-sour flavor
Step 4: Pack the Jars
Working with one jar at a time, remove it from the hot water. Into each jar, add your spices and flavorings:
- 1–2 garlic cloves (peeled)
- 1 dill head or 1 tsp dill seed
- ½ tsp mustard seed (optional)
- A few peppercorns or red pepper flakes (optional)
Now pack in the cucumbers as tightly as possible without crushing them. The tighter the pack, the better the final result. Use a funnel and ladle to pour the hot brine over the cucumbers, leaving ½ inch of headspace at the top.
Step 5: Remove Air Bubbles and Seal
Use a bubble remover or non-metallic utensil to slide around the inside of the jar to release any trapped air. Add more brine if needed to maintain ½ inch headspace.
Wipe the rims clean with a damp towel to ensure a good seal. Place the lid on the jar, then screw on the band just until fingertip-tight. Don’t over-tighten.
Step 6: Process the Jars
Place the filled jars into the water bath canner. Make sure they’re upright and not touching each other. The water should cover the jars by at least 1 inch. Cover the pot and bring the water to a full boil.
Once boiling, start your timer:
- Process pint jars for 10 minutes
- Process quart jars for 15 minutes
Adjust time if you’re at a higher altitude (consult your local extension office or a canning chart).
Step 7: Cool the Jars
After the time is up, turn off the heat and let the jars sit in the canner for 5 minutes. Then, carefully lift them out using a jar lifter and place them on a towel-lined surface.
Let the jars cool for 12 to 24 hours. Do not tighten the lids or disturb the jars while cooling.
Step 8: Check the Seals and Store
Once cooled, check the seals by pressing the center of each lid. If the lid doesn’t pop back, it’s sealed correctly. If it does, refrigerate the jar and eat the pickles within a few weeks.
Label each jar with the date and type of pickle. Store them in a cool, dark place. For best flavor, let the pickles sit for at least 2 weeks before opening. They’ll keep well for up to 1 year.
Conclusion
Canning pickles is a fun, simple way to bring the taste of summer into your kitchen all year round.
With just a handful of ingredients and basic equipment, you can create jars filled with crunchy, flavorful pickles tailored exactly to your taste.
Whether you like them tangy, spicy, sweet, or classic dill, homemade pickles are always a hit.
By following this step-by-step process and keeping your jars clean and your brine hot, you’ll have perfect pickles every time.
Once you’ve tried your own, you may never go back to store-bought again. Happy canning!