Who doesn’t love to eat a nice crispy pickled cucumber when the winter winds are blowing outside? Well let’s learn how to can some so you can have a tasty, colorful treat during the bleak winter days and while you look forward to the upcoming spring.
Canned Pickles & Onions
Pickled Onions and Cucumbers are a tasty treat that can be stored and eaten any time your family desires. Here is a great and easy way to pickle, and can your onions and cucumbers.
Author: Floyd Family Homestead
Ingredients
- 2 quart sized canning jars or 4 pint sized jars will work as well.
- 3 lbs. Cucumbers - Kirby cucumbers taste better in my opinion but it is up to you.
- 2 lbs of Red Onions
- 2 Cups of White Vinegar
- 2 Cups of Water
- 2 Tbsp. of Pickling Salt
- 1 Tbsp. of Granulated Sugar
- 1 Peeled Garlic Clove and 1 tsp. dill seeds for pint jars or 2 cloves & 2 tsp. dill seeds if using quart jars
Instructions
- Place jars in hot water and bring to boil over high heat.
- Once boiling, turn off heat and leave jars in water until ready to use.
- Cut cucumbers into ¼-inch coins.
- Slice Onions into ¼-inch rings and separate.
- In a separate saucepan combine your vinegar, water, pickling salt and sugar and bring to a boil.
- Carefully and safely remove jars from hot water and place on a towel.
- Add cucumbers and onions in alternating layers in each jar.
- Add your Garlic cloves and dill seeds according to the size jars stated above.
- Pour in the pickle brine .
- Leave ½ inch headspace between rim and brine.
- Slide clean spatula or butter knife down side of each jar in several places to release any trapped air.
- Wipe rims clean.
- Place new canning lids on the jars and screw hand tight with canning ring.
- Add jars to canning pot and make sure water is 1" above the jars.
- Bring to a steady boil for 10 to 15 minutes.
- Remove the jars from the water and transfer back to the towel.
- Let jars cool for 24 hours.
- Check the center of the lid and if it pops up and down then the seal did not hold and that jar should be put into the refrigerator.
- If you have a successful seal, remove the canning ring, label and store.
I would really love to hear your feedback on this. So please let me know how this turned out for you in the comments below and please do not forget to share this… remembering Sharing is Caring!
Until Next Time,
Shane, how long before you can eat the pickles?
Made 6 quarts of these last year and 6 more this year, they tasted wonderful in December! My sealed so I didn’t refrigerate and they were all eaten by Spring.
These need to still be stored in refrigeration even though they are water bathed ?
That is what I do. Your best bet is to check out times and information from the ball canning guide.
Hi, I would like to try these pickles, could you tell me how long they will keep. Many thanks.
Do you know how long these keep?
I would keep them no longer than 3 months in your refrigerator.
I am sorry I am just now seeing this. I would keep them no longer than 3 months in your refrigerator.