I did it! I found a recipe that gives you crunchy pickles. And the best part? They stay crunchy! This is a new USDA approved way of canning pickles called Low-Temperature Pasteurization Method (link yeilds more recipes) and I promise you’ll never look back!
Not only is this recipe really simple once you get it down but it delivers, every time. I’m excited to have shared it with you on instagram! It will now be in a highlight! But you can always find and print the recipe here!
One thing I want to mention though, is that botulism will NOT grow in acidic canned goods. So If canning scares you because of the risk of botulism, these pickles would be a great start as there is no risk!
There are a few things to keep in mind when canning pickles:
1: Your blossom end on the cucumbers, yea… you’ll likely want to take that off. Its said there is an enzyme in there that causes mushy pickles, and I’m on that doesn’t want to risk it and end up with poor textured pickles, so.. OFF WITH THEIR HEADS!… er umm… I mean BLOSSOMS!
2: Would you like spice or dill? I’ve been throwing in about 1/2 tsp of red pepper flakes for a kick, you could also add a little chili pepper in the jar too but mine weren’t ready, but beware! they’ll be spicy!
3: The overnight brine is where you’ll soak the cucumbers for at LEAST 12 hours. But you can leave them in there up to 7 days.
4: the type of cucumbers I’ve been using are specifically designed for pickling. The specific plant I used is called a Calypso cucumber. They are resistant to mildew and disease and I had a great turn around with this plant this year.
For supplies you’ll need a water bath and canning essentials. Wide mouth mason jars (I used pint and find wide mouth to be easier to get my pickles out of) Lets get to the recipe! If you have any questions let me know below! And if you try this recipe let me know!
- water bath canner
- canning essentials
- candy or jelly thermometer
- 8 lbs fresh cucumbers
- 2 gallons water
- 3/4 cup salt
- 1/4 cup sugar
- 1/2 cup pickling salt
- 6 cups distilled white vinegar 5%
- 8 cups water
- 2 Tablespoons Pickling spice
- 1 tsp mustard seed (per pint jar)
- 1 tsp dill weed per pint jar
- Fill your water bath canner up with water and turn on heat. You want your water at 180 degrees.
- Wash cucumbers. Cut off blossom end and discard. Dissolve ¾ cup salt in 2 gals water. Pour over cucumbers and let stand 12 hours. (You have up to 7 days to use your cucumbers after placing the salt and water over them, its best to place in the fridge if possible)
- pickling brine:Combine vinegar, ½ cup salt, sugar and 8 cups water. Add mixed pickling spices in a tea bag bring to a boil.
- Pack clean jars with cucumbers. Sliced how you want
- Add mustard and dill to each jar.
- Cover with boiling pickling brine, leaving ½-inch headspace.
- clean your jar rims and add your lid and rings.
- Place in water bath ensuring that the water is 1 inch above the jars, and that the water is at or almost to 180 degrees
- Maintain a temperature of 180-185 degrees for 30 minutes.
- Temperatures higher than 185 degrees F may cause unnecessary softening of pickles. This treatment results in a better product texture but must be carefully managed to avoid possible spoilage.
- After 30 minutes remove your jars from the water bath and place them on a towel and let them rest for at least 12 hours.
- After 12 hours remove ring and ensure that you have a proper seal!