How to Can Pickles So They Are Crunchy

How to Can Pickles So They Are Crunchy

Many years ago, I canned my own pickles. I had trouble eating the fruits of my labor, because the end result was a batch of mushy pickles – not appetizing. This year, with an abundance of cucumbers growing in my garden and children that love to eat pickles with most lunches, I set out to make pickles that we would enjoy eating. Below I describe how I can pickles so they are crunchy.

Important Things for Crunchy Pickles

As I researched this topic, I found common suggestions from one blog to the next for making crunchy pickles at home. They are as follows:

• Pick your cucumbers right before canning the pickles





• Soak the cucumbers in cold water for at least one hour prior to canning them





• Use pickle crunch (more about that later)





• Trim the cucumber’s blossom end prior to canning

Cucumbers in cold water

Slicing off the blossom ends

Making Crunchy Pickles

The recipe that I use as my guide is from Little Yellow Wheelbarrow, and is called “How To Make Perfectly Crunchy Homemade Dill Pickles.” The author describes how she found a 100-year-old homesteading book at a garage sale, which she purchased for a dollar. Inside, she discovered the recipe that she claims makes the perfect pickle: Mrs. Evans’ Homemade Dill Pickle Recipe. And, after following this recipe and eating these pickles, I would tend to agree with her.

Crisp Pickle Ingredients

Ingredients and Process

I used the following items:

• 8 pounds cucumbers (I was able to can this many and have enough brine, even though the original recipe calls for 6 pounds)





• 2 quarts water





• 2 quarts white vinegar (I didn’t have pickling vinegar)





• 3/4 cup picking salt





• 7 tsp black peppercorns





• 1 tsp/jar minced garlic (or “jarlic“)





• Fresh dill (two sprigs per jar)





• 2 tsp Xtra Crunch





• Red pepper flakes (optional)





• Turmeric (I add this for color, but this is optional)





• 7 quart jars, rings and lids





• Crinkle pickle cutter (optional, but I love this for dill pickle chips)

Cucumbers on the scale

Ball Water Bath Canner

I followed the steps prescribed by the Little Yellow Wheelbarrow blog. In my later batches of pickles, I added a pinch of turmeric to make the overall color of my pickles brighter. This doesn’t effect the end flavor.

In the first batch of pickles, my husband and I made whole pickle, spear and chip varieties. After sampling the various jars, for me, the dill chips became my favorite pickle to eat. I highly recommend buying a crinkle vegetable cutter to make the dill chips. We experimented with both thick and thinner slices; the thin slices were my preferred size, but I’d imagine everyone will have a different opinion there.

Cutting dill pickle chips

Jars prepped for cucumbers

This doesn’t effect how crisp the pickles turn out, but I believe that using fresh dill is a must for the best flavor. Just a few sprigs go a long way for adding a huge punch to the pickles’ taste.

Ready for the brine

Adding the brine

We made these pickles on repeat over the summer. I hope that you try to make them, too. Let me know if you do, and how they turn out!

Source: How to Can Pickles So They Are Crunchy