It's that time of year again and everyone is making their pickles! We have stumbled upon the holy grail of home canned pickle recipes. We wrote this pickle canning guide and recipe to be easily scalable and easy to make!
As with any pickle recipe, the secret is in the seasoning. You only need 5 or 6 spices to create a truly awesome pickle. Please note, this is not a recipe for refrigerator pickles but you can totally use the seasoning when making them!
This recipe is per jar. Multiply the amounts by the amount of jars you have enough pickling cucumbers.
For each jar, you will need:
- 1.5 tsp salt
- 1-2 tsp whole mustard seed
- 1-2 tsp whole coriander seed
- 1-2 tsp dill seed
- 1 tsp whole black peppercorn
- 1-2 tsp Fiesta Flakes or Muerte Chile Flakes
- 1 Bay Leaf
For the brine you will need 4 parts vinegar to 1 part water.
- Fill your canner with enough water to allow the jars to be fully submerged PLUS one inch and bring to a rolling boil.
- While your canner is heating up, add all your dry ingredients to the jar and then put the wedged pickling cucumbers into the jar. If you want to add any other veggies like a slice or two of onion, you can put them in right before the cukes.
- You want your canner already boiling before you fill your jars with brine. To make the brine, simply combine 4 parts vinegar to 1 part water and bring it to a boil. Your canner will provide enough heat to fully infuse the cucumbers and brine with the spices.
- Fill your jars with hot brine, immediately cap snugly, and place in the canner for 15 minutes.
- Enjoy your new pickles after cooling. A vacuum will have formed on the cooled jars if they have canned properly. If they haven't, you may have to re-can them in your canner.