New to making pickles? This step-by-step guide on how to can pickles is a great place to start. We've rounded up our best pickle canning tips and tricks. Ready, set, can!
How to Can Pickles, Step by Step
Crunch, tang, garden freshness—that’s what you get when you know how to can pickles. (Already popped open a can? Try these recipes for pickle lovers.) Whether you’re canny at canning or consider yourself a beginner, we’ve rounded up our best tips for making delicious pickles you’ll be sneaking downstairs to snack on. Read through this guide, then get canning!
Also, check what is a pickle all about!
Things to Know Before You Start Pickling
So, how are pickles made? Before you get started, there are a few important basics to learn. Follow them for the best results—and be sure not to make any of these common pickling mistakes.
1. Choose the right vinegar
When it comes to pickling recipes, use white vinegar for a little more sharpness. If you’re going for a milder flavor, use cider vinegar. For extra-crunchy pickles, grab 10%-strength vinegar.
2. Know your cucumber
What kind of cucumbers are the best for making pickles? Cukes labeled as canning or pickling cucumbers are a shoo-in, but you can use traditional ones, too. It’s best to choose a cucumber with a thicker skin.
You can use organic or regular cucumbers, but the key is to buy cucumbers without the shiny wax coating that supermarkets use. The wax is edible, but it’ll change the texture of your pickles.
3. Don’t use table salt
While it might be tempting to use table salt because you already have it at home, make sure you secure canning salt before you get started. What’s the difference between canning salt and table salt? Canning salt is extra fine and doesn’t contain caking agents or additives like iodine. If you don’t have canning salt on hand (also called pickling salt), kosher salt works, too. Here’s more on the different types of salt.
4. Sterilize your jar
Here’s how to sterilize: Wash the jars and caps in hot, soapy water and rinse thoroughly. Dry the bands on a towel. Put the jars in a large kettle with enough water to cover them by at least 2 inches, then boil for 10 minutes to sterilize. Turn off the heat, but leave the jars in the water until they’re ready to be filled.
For the lids, place them in a separate small saucepan and cover them with water. Bring the water to 180°F and simmer for 10 minutes. Remove the lids from the heat until you’re ready to start canning.
How to Can Pickles
Gather the following canning supplies and get started learning how to can pickles! We’re using this recipe for the best ever sweet pickles.
Tools you’ll need
- Large nonreactive bowl
- Dutch oven
- 4 wide-mouth, 1-pint jars with lids
- Steam canner
Ingredients
- 9 cups sliced pickling cucumbers
- 1 large sweet onion, halved and thinly sliced
- 1/4 cup canning salt
- 1 cup sugar
- 1 cup water
- 1 cup white vinegar
- 1/2 cup cider vinegar
- 2 tablespoons mustard seed
- 1 teaspoon celery seed
- 1/2 teaspoon whole peppercorns
- 4 bay leaves
- 12 garlic cloves, crushed
- Crushed ice
Directions
Step 1: Soak the cucumbers
In a large, nonreactive bowl, combine the cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly.
Step 2: Make the vinegar mixture and add the cucumbers
In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve the sugar. Add the cucumber mixture; return to a boil, stirring occasionally. Reduce heat and simmer, uncovered, 4-5 minutes or until heated through.
Step 3: Fill the jars
Carefully ladle the hot mixture into four hot wide-mouth 1-pint jars, leaving 1/2-inch headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust the headspace by adding hot pickling liquid. Wipe rims. Center the lids on the jars and screw on the bands until they’re fingertip tight.
Editor’s Tip: Canning lids are designed for one-time use, so don’t use lids that you’ve used to can previously.
Step 3: Can, can, can!
Place the jars into a steam canner with simmering water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Tips for Canning Pickles
How can you tell if the canning seal has formed properly?
You can tell that your jar of pickles was properly sealed by checking for a couple indicators. First, check the lid: It should have a slight concave shape because of the vacuum that was created during canning. If there’s no slight concave shape, it’s not sealed.
Second, if you press down in the center of the lid and it doesn’t give, it’s sealed properly. If you press down and it pops or springs up, the jar of pickles isn’t sealed. You can always process your jar of soon-to-be pickles again if the can didn’t seal properly—so don’t sweat it if it didn’t work the first time.
How long will pickles last?
Before you break the seal and dig into the pickles, you can keep the jar of unopened canned pickles for up to a year. Once you open the jar of pickles, keep them in the fridge for up to a month.
How can you tell if pickles have gone bad?
While canning drastically extends the lifetime of pickles, they still won’t last forever. Better to play it safe rather than sorry by checking for the following signs that they’re no longer edible:
- Before cracking open a jar, look for a bulging lid, a change in color in the pickles, or a change in opacity of the brine. If the brine was clear before and it’s cloudy now, toss the pickles.
- Once you open it, look out for a white film or foam at the top of the jar, any mold growth or any unexpected smells.
Can you use jars in different sizes to can pickles?
The processing time depends on the size of the jar. Most recipes call for either 10 or 15 minutes. The bigger the jar, the longer the processing time. If you want to follow this recipe exactly, use 1-pint jars. If you want bigger or smaller portions, and you’re a first time canner, pick another pickling recipe with the exact size you’re looking to make.
Is it possible to can pickles without a canner?
If you don’t have a canner or a steam canner, you can still can pickles! You’ll need a deep stock pot, big enough for the jars and an extra 4 inches of space above them for boiling water. The cans have to be completely submerged.
You’ll also need to use a metal or silicone rack to separate the jars from the stock pot, because placing them right on the bottom may cause them to crack or break. Get to know if pickles need to be refrigerated.
If you want to avoid canning altogether, you can always make refrigerator pickles or freezer pickles.
Now that you’ve learned how pickles are made, try more of our best pickled recipes, from dill pickle canning recipes to all our other favorite types of pickles.
Pickled Carrots and DaikonThis recipe is inspired by a pickle my family and I enjoyed at a local Asian restaurant. It is a delicious side to roasted meats as well as a tasty condiment on a burger or sandwich. You won't miss the high fat dressing or mayonnaise. —Lisa Keys, Kennett Square, Pennsylvania
Garlic Dill Pickle RecipeIf you’re new to canning, learn how to preserve cucumbers with our garlic dill pickle recipe. Fresh dill, garlic and crushed red pepper flakes add a punch of flavor to regular pickles.
Is there a type of pickle more iconic than garlic and dill? This recipe makes three 1-quart jars: eat one with these homemade pastrami sandwiches, another with Gouda turkey clubs and one all by itself with your bare hands. There's a reason this is one of our favorite pickling recipes!
Also check: What’s sweet, sour, spicy, and red all over? A chamoy pickle, the latest viral recipe taking over TikTok.
Pickled StrawberriesI developed a unique healthy recipe to feature my most-loved spring and summer fruit. My favorite way to serve these pickled strawberries is as an appetizer with cheese. —Roxanne Chan, Albany, California
Pickled CornPickling doesn't have to be difficult, and it doesn't have to involve cucumbers either. Our pickled corn recipe is incredibly easy, and the result is a sweet and tart corn that tastes delicious on salads, nachos or tacos.
Pickled Brussels SproutsThis year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Brussels sprouts are delicious and versatile—they're good when roasted, grilled and even raw. It should be no surprise that these sprouts are also outstanding when pickled with garlic, onion and a pinch of chili flakes.
Pickled EggsRed beets act as a natural dye for these pickled eggs and beets. They look gorgeous on salads and make the most vibrant deviled eggs for Easter appetizers or snacks.
Pickled Green TomatoesI had no clue what to do with all the green tomatoes from my garden until my husband said to pickle them. I thought he was nuts, but they are fantastic! Making pickled green tomatoes is a wonderful way to keep your garden produce from going to waste. —Lori Eaton, Downs, Kansas
Pickled JalapenosI started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. —Lou Kostura, Belmont, California
Homemade Pickling SpiceIf you’ve ever been overwhelmed by your spice rack, let this pickling spice recipe cut through the choices so you’ve got a go-to mix that’s perfectly balanced and versatile.
In the mood for pickling recipes, but don't have store-bought pickling spice on hand? There's a good chance that you already have the ingredients to make this homemade version. Then, get ready to make all kinds of pickled vegetables.
Pickled CarrotsSweet, sour and salty all in one, pickled carrots are the perfect addition to a sandwich or salad. Here's how to make pickled carrots in just a few simple steps.
Best Ever Sweet PicklesOur classic tangy sweet pickles—canned in a water bath for easy storage—are a perfect garnish for sandwiches and burgers.
These pickle rounds are refreshing, crunchy and utterly irresistible. Chop the pickles up and stir into old-fashioned egg salad, or use them as a sweet-and-sour accent on top of spicy cheeseburgers.
Pickled Sweet PeppersPickled sweet peppers are a great way to give a quick boost of flavor and crunch to sandwiches, meat dishes, tacos and pretty much any meal you can think of.
This pickled pepper recipe uses a mix of red bell peppers and banana peppers for a variety of flavor and color. You can make this recipe using any type of peppers from the store or even hot peppers from the garden.
Pickled PeachesA soft, sweet peach tastes like Southern summer, but with this recipe for pickled peaches, you can savor the moment for months to come and introduce some spicy, sour flavors too.
Fresh peach quarters pickled with sugar and warm spices is a classic southern treat. Serve these tart pickled peaches with homemade ice cream, fresh baked buttermilk pound cake or roasted meats like pork chops.
Spiced Pickled BeetsThese spiced pickled beets are a must-try for beet lovers! This canning recipe preserves garden-fresh beets with warming spices in a sweet, tangy brine.
One of our favorite pickling recipes, these sweet-and-sour pickled beets are infused with warm autumn spices—which, quite honestly, are welcome all year round. Try serving them on toothpicks with a piece of nutty cheese, like Gouda.
Pickled Green BeansMake your summer produce go the extra mile with this easy pickled green beans recipe. We'll walk you through every step of making this tasty snack.
These zippy little pickles have a spicy bite thanks to a generous amount of cayenne pepper. Try them in Bloody Mary for a brunch cocktail that will really wake you up!
Pickled Red OnionsThe perfect combination of sweet and tangy, quick pickled red onions add a sliver of color, crunch and character to almost any dish.
Pickled Green Tomato RelishWhen I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Got a big bushel of unripe tomatoes, but can only eat so many fried green tomatoes? This relish recipe will put that bumper crop to good use.
Bread and Butter PicklesSweet and tangy bread and butter pickles are amazing on sandwiches or with pimento cheese. Make your own with this big-batch canning recipe.
These old-fashioned bread and butter pickles are ideal for making crispy air-fryer pickles, and are great for adding some cooling contrast to this recipe for chipotle chili sloppy joes. You'll never be able to settle for store-bought again.
Pickled CabbageWith sweet and sour notes, quick-pickled cabbage is a zingy side dish that also makes a great sandwich topping. We'll show you how to make pickled cabbage in an hour.
My mother picked up this pickled cabbage recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Dill Pickle RecipeThis treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Grandma knew a thing or two about pickling recipes. Once you're done eating these amazing pickles, don't throw out the brine. There are all kinds of ways to use leftover pickle juice, like as a tenderizing meat marinade or a cocktail ingredient. (This is how to make a dirty martinis!)
Pickled ApplesA few slices of pickled apples add much-needed brightness and acidity to any rich, hearty dish.
Refrigerator PicklesLook no further than this easy refrigerator pickles recipe when you want pickles in a flash. Crispy, crunchy, sweet and sour, there's a lot to love about these pickles!
Spicy Pickled GarlicPickled garlic is a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Raw garlic cloves are too harsh to eat on their own, but when pickled, the flavors mellow significantly. Try popping one of these pickled cloves in your next Gibson instead of using a cocktail onion.
Favorite Bread & Butter PicklesI made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
You can eat bread and butter pickles with just about anything. But if you need more ideas, here are some good ones: Add chopped pickles to tuna salad (or add sliced pickles to a tuna melt); mix them into tartar sauce instead of dill pickles; eat them straight out of the jar!
Sweet & Spicy Pickled Red Seedless GrapesNo sour grapes here! Easy to make and even easier to eat, pickled grapes are a versatile way to preserve fruit and add a savory surprise to your dishes.
Grapes might not be the most obvious choice for a canned pickle recipe, but once you taste these pickled red grapes, you'll wish you'd known about them sooner. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. The flavor-packed grapes are delicious on an antipasto platter or on a fruit and cheese board.
Homemade PicklesDill pickles are a snap to make at home—pun intended! Fresh cucumbers, garlic and dill are soaked overnight in an easy-to-make brine, resulting in tangy pickles with a satisfying crunch.
Pickled Sweet PeppersYou can make tangy and delicious pickled peppers at home—our guide will walk you through the process.
