- The USDA estimates that the average American eats 8.5lbs of pickles a year
- George Washington loved pickles so much, he had a collection of over 400 varieties
- 125,000 acres of pickling cucumbers are planted in the US
- The US Supreme Court officially rules pickles a fruit, like tomatoes
How to Can Pickles
- 6 pint jars
- lids and bands
- jar lifter
- lid wand
- large pot (to make brine)
- small pot (to keep lids warm)
- measuring spoons & cups
- damp cloth
- 4lbs small pickling cucumbers
- 24 whole black peppercorns
- 1 head of garlic, separated & peeled
- 6 heads of dill (with sprigs)
- 2 3/4C cider vinegar
- 3C water
- 1/4 C pickling salt
- Clean the jars and lids. Inspect the jars for nicks, cracks, and chips.
- Heat jars. Fill canner approximately half full with tap water. Place rack in the canner, then place jars on rack. Cover the canner and bring the water to 120-140 degrees.
- Prepare the Lids. Simmer the lids in a saucepan of water until use. Do not boil.
- Prepare the Pickles.
- Scrub the cucumbers in cool water to remove nay field dirt
- Divide peppercorns and garlic among the jars
- Pack cucumbers and dill into each jar
- Bring vinegar, water, and salt to a boil, stirring to dissolve salt
- Pour hot brine over cucumbers, leaving 1/2″ of headspace
- Close jars with two piece lids. (Wipe rim of jar before placing lid and screw band)
- Add filled jars to canner.
- If necessary- add hot water to over jars by at least 1″
- Heat water to 180-185 degrees, hold temperature for 30 minutes
- Remove jars from hot water bath and allow to cool overnight
- Check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.
- Remove screw bands from sealed jars
- Store in a cool dark place at least one month before eating them
- Refrigerate after opening
Tips from Pickle Pro Kathy Manley
- To get crunchy pickles, use small pickling cucumbers. They have more flesh and smaller seeds.
- After processing, let your pickles sit a month before eating
- Spice up your pickles with mustard seeds, hot pepper flakes , and more…