{"id":2951,"date":"2019-06-07T00:00:00","date_gmt":"2019-06-07T00:00:00","guid":{"rendered":"https:\/\/toh.test.rda.net\/how-to-make-pickles\/"},"modified":"2023-11-30T07:26:38","modified_gmt":"2023-11-30T13:26:38","slug":"how-to-make-pickles","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-make-pickles\/","title":{"rendered":"How to Can Pickles, Step by Step"},"content":{"rendered":"[dam-video dam-id=\"33788\"]\r\n\r\nCrunch, tang, garden freshness\u2014that's what you get when you know how to can<\/a> pickles. (Already popped open a can? Try these recipes for pickle lovers.<\/a>) Whether you're canny at canning or consider yourself a beginner, we've rounded up our best tips for making delicious pickles<\/a> you'll be sneaking downstairs to snack on. Read through this guide, then get canning!\r\n\r\nAlso, check\u00a0what is a pickle<\/a>\u00a0all about!\r\n

Things to Know Before You Start Pickling<\/strong><\/h2>\r\nSo, how are pickles made? Before you get started, there are a few important basics to learn. Follow them for the best results\u2014and be sure not to make any of these common pickling mistakes.<\/a>\r\n

1. Choose the right vinegar<\/h3>\r\nWhen it comes to pickling recipes<\/a>, 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.\r\n

2. Know your cucumber<\/h3>\r\nWhat kind of cucumbers<\/a> 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.\r\n\r\nYou 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.\r\n

3. Don't use table salt<\/h3>\r\nWhile 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<\/a>), kosher salt works, too. Here's more on the different types of salt<\/a>.\r\n

4. Sterilize your jar<\/h3>\r\nHere'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.\r\n\r\nFor the lids, place them in a separate small saucepan and cover them with water. Bring the water to 180\u00b0F and simmer for 10 minutes. Remove the lids from the heat until you're ready to start canning.\r\n

How to Can Pickles<\/strong><\/h2>\r\nGather the following canning supplies<\/a> and get started learning how to can pickles! We're using this recipe for the best ever sweet pickles<\/a>.\r\n

Tools you'll need\u00a0<\/b><\/h3>\r\n