Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Featured Video. Read More. More Serious Eats Recipes. But pressure canning can be confusing, so we're It is our goal to encourage you in the path to a more healthy, more secure and free lifestyle by sharing and teaching the skills that lead to greater sustainability and self-sufficiency for you, your loved ones and your community.
Come make 8 jars of your own convenience meals right along with me! Free 4 video workshop on how to c onfidently use homemade herbal remedies! Crunchy Pickle Recipe Canned Pickles. Come learn my favorite method for getting the best, crunchiest pickles every time!
Course: Condiment. Cuisine: American. Prep Time: 30 minutes. Cook Time: 30 minutes. Soak Time: 12 hours. Total Time: 13 hours. Servings: 8 pint jars. Calories: kcal. Author: Carolyn Thomas. Equipment Water Bath or Electric Canner. Can anyone tell me how to make the vinegar brine a bit less strong and sour? Do I add more sugar or water and less vinegar? I really love this recipe. It makes me feel like I can really be a picklemaker!! Yes, exactly. Also consider using celery seeds instead of peppercorns or mustard, that is a classic pickle additive — you will recognize the scent from the simmering broth.
Could this be used as a canning recipe? Why does this site never include measurements or quantities of ingredients? My pickles turned out ok but it was a lot of guessing.
We include a full printable recipe at the bottom of each post with exact measurements. You can even use our servings slider to adjust the proportions of the ingredients as needed. Absolutely delicious and so easy and quick to make! Has anyone tried this recipe with distilled white vinegar instead of apple cider vinegar? And next time definitely adding sliced, fresh jalepenos and thinking of pickling cloves of garlic which I love.
Seems like a rather large oversight. Maybe a few days? I love the ease of refrigerator pickles. One thing I found to help keep them crunchy if they last that long is to put a black tea bag in the bottom of the jar before anything else.
I remove the string, tag and staple if there is one. I also split open a thai chili and remove the seeds instead of the red pepper flake. Different kind of heat. Thanks much. Thank you for this simple and perfect pickle recipe. I found your recipe and it seemed just right. I went heavy on the red pepper flakes and added about one halved jalapeno for every three or four cucumbers I quadrupled your recipe. The pickles came out quite spicy, just like I intended!
Super crispy and flavorful! I have given them to my parents , neighbors and friends and they all LOVE them. Mee TOO! This was my first time making Refrigerator Pickles and these are delicious! Perfect mix of tangy, salty goodness! I will definitely make these again! These were super simple to make and my family is a pickle loving family. Will be making these again!
Pickles are one of my favorite snacks! These pickles are delicious! I made spears and slices, and both worked well with this recipe. Super easy!! Great tasting, takes no time at all! Everyone including children absolutely love these pickles. No need to tweak the brine as long as you have enough to fill the jar. If not, you can use the servings slider in the recipe to adjust the recipe for a larger batch. These turned out great. My son packs them in a cooler and takes to work.
He said he could eat two jars a day! Could I sub it for honey or just leave it out. Thanks in advance. I was suprised how close they tasted to regular storebought pickles, but they have a stronger cucumber taste that comes through which makes them very unique tasting!
I have been trying several refrigerator pickle recipes, and this one is my favorite, hands down. It has more tang, and is less salty than other versions. I think it has perfect balance. And SO easy! Love this recipe! It is easy to follow and can be tweaked to the bit spicier side by adding more crushed red pepper or jalapeno peppers sliced. Great too that they are ready in 24 hours! Financial News Go. Thanks for sharing!
I hate having to waste a sheet of paper when one would be sufficient if your computer programmers would just set them up better. Yours is not the only recipe site that does this some, only have one or two lines on the second page.
I try to tell everyone. This sounds perfect! Your right! The heat is terrible and ready in 24 hours — this will be easy and yummy. How long can they stay in the fridge — my store bought stay for months and months. AS they sit the flavors will become stronger and stronger so each couple of days the taste will change to even more yumminess. I'm Sommer Collier I'm here to help you make mealtime memorable, and life a little spicy! All images, recipes, and original text content are copyright protected.
Do not copy or publish A Spicy Perspective content without prior consent. Design by Purr. Jump to Recipe. Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. In a small saucepot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and the salt and sugar dissolve. Cool the brine down to warm, and fill the jar so everything is covered with brine. Close the lid tightly and refrigerate for 24 hours before eating.
Prep Time: 5 minutes. Cook Time: 3 minutes. Chill time: 1 day. Total Time: 1 day 8 minutes. Servings: 12 spears 1 pint jar. Ingredients US Customary — Metric. Instructions Pack a clean pint-sized jar with sliced cucumbers, onion slices, and dill sprigs. In a small pot heat the vinegar, water, garlic, and all spices until the mixture comes to a simmer and salt and sugar dissolve.
Cool the brine down to warm and fill the jar so everything is covered with brine. Notes This recipe is made to fit a 1 pint jar. Multiply and adjust per number and size of jars desired. Course: Side Dish, Snack. Cuisine: American. Author: Sommer Collier. Share Pin Twitter Email. Leave a Reply Cancel reply Your email address will not be published. Rate it!
Did you make this recipe? Ariana — September 13, pm Reply. Jen — September 9, pm Reply. Lavina Hochstedler — September 1, am Reply.
Wikkid Smile — August 5, pm Reply. Kriss — July 27, pm Reply. Marc — July 24, am Reply. Yo — July 21, pm Reply. Luis Sanchez — July 27, am Reply. John — July 16, am Reply. Julie M Norman — July 11, pm Reply. Kathy — August 12, pm Reply. Bonnie Pega — July 5, pm Reply. Grant — June 26, pm Reply. Tracy Malak — June 24, pm Reply.
Annie — June 14, pm Reply. Sommer Collier — June 18, pm Reply. Hi Annie, I have never made a salt-free version of this recipe, but yes, they will still need to be refrigerated. Annie — June 19, pm. Con — May 17, pm Reply. Lennox sirjuesingh — May 14, pm Reply. Sommer Collier — May 18, am Reply. Hi Lennox, Sure! Since you cool the brine, you can definitely make the pickles in plastic containers. Mike Chapman — March 6, pm Reply. Kathy Ketelhut — February 25, am Reply.
Andy — December 17, pm Reply. Sommer Collier — January 7, pm Reply. Michael Thornton — December 2, am Reply. Ken Payne — October 13, pm Reply. Ada — October 26, pm Reply. Sommer Collier — October 29, pm Reply. Emma — November 13, am. Sommer Collier — November 19, pm. Hi Emma, They will last at least 2 months in the fridge.
Lindsay L Bapst — October 12, pm Reply. KGaylin — September 27, pm Reply. Mati — September 17, am Reply. Sommer Collier — September 18, pm Reply. Hi Mati, If the cucumbers have spines you can definitely take them off. Radwa — September 8, pm Reply.
Michel — September 6, pm Reply. Jill — October 17, pm Reply. Michel — September 6, am Reply. Eliza — September 6, pm Reply. Michel — September 7, pm. Denise A Caposey — September 1, pm Reply. Fred Rosa — September 1, am Reply.
Jeff — August 27, pm Reply. Karen Kucera — August 23, pm Reply. Liz Moriel — August 22, pm Reply. Kimberly — August 18, pm Reply. Do keep the spices whole since ground spices can make the brine cloudy and the pickles gritty.
Slide a very clean thin spatula, ruler, or butter knife down the side of the jar in several places to release any trapped air bubbles. Then wipe the rims with a clean, dry kitchen towel. If you're using this method to make a sweet pickle, you can use a damp kitchen towel to make sure you get any sticky sweet residue off the rims.
For storing pickles, you must use a new lid every time. Screw rings may be reused, but the vacuum lids are a one-time-use deal. They're sold separately , so you don't have to worry about acquiring more glass jars than you can handle. Some recipes recommend soaking the lids in the boiled water to sanitize, but many manufacturers recommend skipping this step since it can adversely affect the lids' ability to seal. We recommend just rinsing the lids briefly in hot, running tap water.
Screw on the rings until they are just hand-tight—don't try to muscle-man tighten the rings. During the boiling process air needs to be able to escape from the jars—if the screw rings are too tight, it will prevent this from happening. Submerge sealed jars into the canner or stock pot. If necessary, add water to the pot so that it is at least 1 inch higher than the top of the jars.
This doesn't have to be a vigorous boil, just steady is fine—too hard of a boil and you risk rattling glass jars which is never a good thing. Boil for 10 to 15 minutes. That's 10 minutes for pint jars, 15 minutes for quart jars. Set your timer as soon as you see the water start boiling. Remove pot from heat and let cool for 5 minutes. Remove the jars from the water using the lifter or tongs, transferring them back to the kitchen towel or wood cutting board.
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