Easy Homemade Pickles- Refrigerator and Canned

Easy Homemade Pickles Recipes for both Refrigerator and Canned.

Made with fresh cucumbers, garlics, and seasonings, these pickles are as fresh and good as the deli pickles.

What are homemade pickles?

Homemade pickles are basically cucumbers that have been preserved in a brine which includes vinegar, water, salt and seasonings.

I like how easy it is to make your own pickles at home!.

Have you learned about How to Preserve Food Grown in your Garden ?

Preserving food is a great way to enjoy the flavors of your harvest long after the growing season is over. It is also a great way to help folks eat healthier and reduce food waste.

To make these pickles you will need 16oz jars. You can find a selection of canning jars here.

Why we love homemade pickles.

Homemade pickles are are a great way to use up a productive bounty of cucumbers or a great deal from a grocery store. It is just one more way to use your cucumbers.

Here is what else we like about this recipe.

• These pickles are actually easy to make at home.
• Making pickles is relatively inexpensive to do.
• Pickles are great alone as a snack or when used in another recipe such as salads, hot dogs, or even air fried.
• Jars of homemade pickles make for a nice gift idea for neighbors, teachers, or even as a hostess gift for a friend.
• Making homemade pickles means that you know every ingredient that goes into the jar.
• Personalizing these pickles is as easy as adding peppers, red pepper flakes, or your favorite seasonings.

Ingredients needed to make homemade pickles.

• Garlic. Your garlic should be minced.
• Cucumbers. Persian or Kirby work best because of their size.
• Dill. Fresh dill is preferred but dill seeds for pickling can also be used.
• Sugar. Added for a bit of balance from the more acidic ingredients.
• Seasonings such as Mustard Seeds, Peppercorns, and Sea Salt or Kosher Salt.
• Distilled White Vinegar Your vinegar should be at 5% acidity.
• Water. Tap or bottled should work.

Tips for making the best homemade pickles.

Persian or kirby cucumbers work best because they are small and firm. The persian cucumber has minimal seeds while the kirby has a thicker skin.

More helpful tips for you.

1. The fresher the better when it comes to selecting cucumbers. Think freshly picked from the garden or purchased from a farmers market.
2. Your cucumbers should be cleaned and with the stems removed.
3. While the basic refrigerated pickles will have a better crunch, the canned version will last longer.
4. Use a jar with a wide mouth to make it easier to get the pickles in, and more importantly, out of the jar. You can find wide mouth mason jars here.
5. Your cucumbers can be cut into spears, round chips, or preserved whole.
6. The longer the pickles sit in the brine, the more flavorful they will become. It can take a few days or longer for the pickles to ferment and develop their flavor and become ready to enjoy.

How to Make Refrigerator Pickles.

Prep Time:10 minutes .
Brine Cook Time: 5 minutes .
Servings: Two 16 oz jars.

1. Prepare your jars as indicated by the manufacturer. For refrigerated pickles, you may not need to sterilize them as long as they are clean.
2. In a small bowl, combine together your seasonings and garlic. Then evenly distribute the mixture into your jars.
3. Prepare your cucumbers by cleaning, removing the stems, and slicing them as desired. Then place or pack the cucumber slices into your jar(s) with the seasonings.
4. To make the brine, in a saucepan over medium heat, combine together the sugar, salt, water and vinegar. Bring this to a boil, whisking, until the salt and sugar are dissolved.
5. Carefully pour the brine over the cucumbers in the jar(s) fully covering the cucumbers with brine. Gently tap the bottom of the jars on your countertop to remove any air bubbles before sealing the lid on top.
6. Let the jars cool to room temperature and then transfer the jars to your refrigerator.
7. These pickles should keep for up to a few weeks when properly refrigerated. You will find the best flavor in about a week after making these pickles.

How to Preserve Homemade Pickles for Shelf Storage.

1. To can these pickles start by sterilizing your jars. It is best to follow the manufacturer's directions for sterilizing your jars. My jars were washed along with the lids, and rings in warm soapy water. They were then sterilized in a large pot of boiling water for 10 minutes. The jars should be dry before making this recipe.
2. In a small bowl, combine together your seasonings and minced garlic. Then evenly distribute the mixture into your dry jars.
3. Prepare your cucumbers by cleaning, removing the stems, and slicing them as desired. Then place or pack the cucumber slices, leaving about ½ inch of headspace at the top, into your jar(s) with the seasonings.
4. Carefully pour the brine over the cucumbers in the jar(s) fully covering the cucumbers with brine. Gently tap the bottom of the jars on your countertop to remove any air bubbles.
5. Wipe the rims of the jars with a clean, damp cloth to remove any residue or brine. Then place the sterilized lids on top of the jars and screw on the rings, ensuring they are snug but not overly tight.
6. To process the pickles, once all the jars are filled and properly sealed, you can transfer them to a canning pot or a large stockpot filled with boiling water. Make sure the jars are fully immersed, with at least an inch of water above them. Bring the water to a gentle boil and process the jars for the recommended time based according to the manufacturer (usually 5-10 minutes depending on the size of the jar and the altitude.)
7. After the jars are done processing and you have turned off the heat, allow your jars to cool completely as they will be hot. Before storing your jars on a shelf, make sure that the seal is set by pressing in the center. If the center of the lid does not move, your should be good to go.

Expert Tip 👉 Label each jar with the date and contents and store your sealed and properly processed jars in a cool, dark place such as a pantry or cellar.

How to store dill pickles made from scratch.

Opened pickles should keep for up to a few weeks when properly refrigerated. Properly canned pickles can be stored for up to a year, but are best within the first six months for optimal quality.

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Print the recipe for Quick and Easy Homemade Pickles

Easy Homemade Pickles, simple and delicious recipes for both Refrigerator and Canned pickles made from cucumbers.

Please see recipe post for further details on this recipe.