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How to Pickle Cucumbers | Easy Ways to Make Homemade Cucumbers Pickles

There are two main types of cucumbers – pickling cucumbers and slicing cucumbers. Here’s how to pickle cucumbers using both varieties.To find all the best brands for your home, shop at

How to make pickle cucumbers at home.

Metarials:
Fresh and Firm Cucumbers
Vinegar
Dill
Tumeric
Sugar
Kosher salt
Peppercorn
Mustard
Fennel
Garlic
Celery seed
Onions

Tools:
Measuring cup
Canning funnel
Pint or quart canning jars
LadleLids and rings
Timer
Large bowl
Steam canner w/ rack
Jar lifter
Measuring spoons

Pickling cucumbers are short, fat and bumpy. Usually, they are covered by little spines.They aren’t as juicy as other types of cucumbers so they can soak up more of the pickling brine. They can be pickled whole if not too big, or sliced first into spears or cubes.

Slicing cucumbers have smooth skin, juicy interiors and relatively small seed cavities.The thin-skinned varieties are better for pickling because they don’t need to be peeled. Slicing cucumbers usually need to be salted before they are brined to draw out some of the moisture. Slicing cucumbers can be cut into rounds or sliced into spears or cubes.

1. Start by washing your cucumber in the sink. Also, remove any damaged areas of the cucumber you might find.

2. Cut your cucumber into slices, spears, or whatever shape you like.

3. If your recipes call for salt, go ahead and salt your cucumbers for the recommended amount of time. Then pour off the liquid.

4. Make brine according to your recipe. In most cases, you’ll bring the liquid to a boil to melt the sugar and meld the flavors.

5. Boil a pot of water, shut it off and drop in the lids and rings.

6. Fill the water bath canner about two-thirds of the way up and start heating.

7. Using the canning funnel, fill the jars with cucumbers to within an inch of the top of the jar.

8. Fill the jars with brine to an inch of the top of the jar. Wipe each jar with a damp paper towel to remove any drips. Rims need to be completely clean and dry to ensure a good seal.

9. Take your lids out of the water and dry them completely to ensure a good seal. Place each lid over a jar. Screw on the rings – not tightly – and prepare the cans to be dropped in the canner.

10. Lower each jar into hot water using a jar lifter. Be sure to keep the jars upright. When the canner is full or jars add a little more water on top so there is about an inch or two above each jar. Cover the pot and turn up the heat!

11. Once the water comes to a boil, set a timer for the total minutes required.

12. When the timer rings turn off the heat and use the jar lifter to remove one jar at a time from the water. Make sure you keep the jars upright. Don’t tilt them! Place the jars on a cooling rack for twelve to twenty-four hours.

13. Check that each jar has sealed. You can tell by tapping each jar lid and listening for a “ping”. If you hear a “thud” your jar has not sealed.

14. Use a damp cloth to remove any sticky residue from the outside of each jar. Then store your pickles in a cool, dry place, out of direct light. Your pickles will be ready to eat in a couple weeks and will store for at least a year.

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