Pickling Tips and Recipes

How to Pickle, Dill Pickles, Dilled Peppers, Dilled Beans, and More!

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Enjoy today’s fresh vegetables all year by pickling them!

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Learn how to pickle! See our pickling tips—plus, great pickling recipes from dill pickles to pickled peppers! Preserve the bounty of the season’s harvest.

What is Pickling? 

In pickling, the process is about adding acid (vinegar or lemon juice) to a low-acid food to lower its pH to 4.6 or lower.

Acid foods include all fruits except figs, most tomatoes, fermented and pickled vegetables, relishes, and jams, jellies, and marmalades.

Pickling Tips

  • Produce must be fresh when pickled. Avoid using waxed supermarket produce.
  • Select the most uniform, unspoiled produce.
  • Scrub food well. Be sure to remove and discard ¼–inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.
  • Use canning or pickling salt (not iodized table salt!). Pickling salt has no additives. Iodized salt makes the brine cloudy and may change the color and texture of the vegetables as well as possibly leave sediment at the bottom of the jars.
  • For the best results, use white distilled or cider vinegars with 5 percent acidity. Use white vinegar when light color is desirable, as with fruits and cauliflower.
  • For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual. The salt helps to pull the moisture out of the vegetables and makes them crisper.
  • Measure or weigh carefully, because the proportion of fresh food to other ingredients will affect flavor and, many times, safety. Here are pickling measures:

Pickling Measures

Pickling salt 1 pound = 1–⅓ cup
Granulated sugar 1 pound = 2 cups
Brown sugar 1 pound = 2–¼ to 2–¾ cups, firmly packed
Fresh herbs 1 tablespoon = ½ teaspoon crushed dried herbs
  • See our Measuring Vegetables and Measuring Fruits charts to translate pounds to cups (in Related Articles above).
  • Sterilize your empty jars. Do not use recycled commercial jars or old-style home-canning jars. They can break in the canning process.
  • Use new jar lids for a tight seal. To avoid rust, screw bands should be removed from processed jars that are stored. They can be easily removed after the jars have cooled and sealed, and then reused.
  • Always wipe the rim of the jar clean for a good seal after filling and just before putting the lid on.  
  • Process jars in a boiling-water canner for the correct amount of time (a canner is a large standard-size lidded kettle with a jar rack, designed for heat-processing 7 quart jars or 8 to 9 pint jars in boiling water).
  • Label and date your jars and store them in a clean , cool, dark, dry place such as a pantry, cabinet, or basement. Don’t store in a warm spot!
  • To allow pickles to mellow, wait at least 3 weeks before using.

Pickling Recipes

Kosher-Style Dill Pickles

Crunchy Dill Pickles

Pickled Peppers

Perpetual Pickles

Dilled Green Beans

Pumpkin Pickles

Jane’s Zucchini Bread-and-Butter Pickles

Pickled Green Beans

Verna’s Beet Relish

Sour Mustard Pickles

Refrigerator Dill Pickles

See more about How to Make Sweet Pickles.

See more about How to Make Dill Pickles.

Source: 

This article was originally published in October, 2014 and has been updated.

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Dills Sealing

I put down 5 quarts of dills on Monday and just noticed that 2 of them did not seal properly. The lid isn't tight to the touch. What do I do to fix this or can I? Thanking you in advance for your reply.

We are planning on making

We are planning on making dilly beans but would like to process in the pressure cooker because we can process more at once and generally faster timewise. I cannot find a conversion from a water bath to a pressure cooker. I believe they would process at 10lbs pressure but looking for confirmation on length of time. Is there a way to convert from water bath to pressure cooking?

Pressure cooking canning

Hi, Kari, This is a dodgy idea, apparently. The National Center for Home Food Preservation advises against it, depending on the size of your jars and equipment. (There is too much to explain; pls see details here: http://nchfp.uga.edu/publications/nchfp/factsheets/pressurecookers.html

Another source says simply and directly, pressure cookers are not safe: http://foodsafety.wisc.edu/consumer/fact_sheets/pressurecannerandcooker.pdf

We certainly understand that this may alter your plans but we can not recommend the idea and have no further information. Sorry, Kari.

Salty and Shriveled

It's been years since I made spicy green beans but I don't remember this happening before.
My beans looked shriveled so I opened a jar to taste - very salty. Also, my one jar of asparagus all but disintegrated. Will the saltiness mellow after a few weeks (it's only been a few days) and what did I do wrong with the asparagus? Help...

Salty beans

Hi, Deb, In the beans, did you use table salt? Does the container say “iodized”? If so, that could be the source of the problem with both vegetables. It is best to used pure salt, with no additives. Table/iodized salt can contain anti-caking additives that create undesirable conditions for pickles, from cloudy liquid to discoloration (and disintegration as you describe), and may be the reason for the salty taste. You need to use Kosher salt or “pickling salt.” And, no, the saltiness is not going to go away.

I forgot to boil the vinegar

I forgot to boil the vinegar/sugar/salt before adding the vegetables for zucchini relish. I just brought all of them to a boil. Is that ok? Are they ok to can?

Pressure canning dilly beans

I have looked everywhere! You said in a comment that you can not do cucumbers cause it will turn them to mush but green beans are a harder vegetable. So is it ok to do them in the canner? I have done green beans plain and the recommended time was 25 minutes but because of the acidity of the vinegar and I do not want to overcook, "better crispy" should I only do for 10minutes?

Pressure Canning Green Beans

Hi Chris,

Yes, pressure canning is the way to go with green beans. We recommend sticking with 20 to 25 minutes (or any recommendation that came with your canner); food safety should be the highest priority.

Beetroots are sealed but not quite covered by vinegar

I have baked beetroot in sterile jars together with hot spiced vinegar. There is a good vacuum seal on the kilner jars, but I can see beetroots are not quite covered.....should I break the seal to top up the vinegar, or just turn jars over from time to time? And if I should top up, should I use hot or cooled vinegar?
Help!!!!

Pressurized Canning of pickles/carrots/green beans

Hi, I'm a "first timer" of canning, so I have a few questions, hopefully you'll be able to answer for me.?
I didn't "salt" my veggies or pickles over night but out them in a "salt brine" for 2-3hrs in fridge, will that help the crispness of them or does it really matter...?
Could I also place a fresh haberno pepper in the jar along with the veggies or should I use dried spices, only..? How many dried hot peppers should I add to each jar...?
How much "salt" should I add to the jar when I pour the brine in the jars..or do I need too...?
Thanks

Pickled peppers

I just made refrigerator pickled peppers but I'm now thinking I would like to can them. They were finished about an hour or two ago should I open them make sure the liquid is at the right level wipe the rim and then do the water bath?

Pickled Peppers

Hi Kelly,

Yes, that sounds like the right plan. Bring them to room temperature before boiling the jars.

Beet pickles

Can I make my brine for beet pickles the day before and store it in the fridge, then reheat it when I'm ready to do the pickles?

Forgot to Salt my Jars.... HELP???

We did the fist step of letting the pickles sit in cold salt water over night, but when we were stuffing our jars we forgot salt. Will that effect our pickles?

Pickled beeta

I pickled beets for the first time last week and they sealed beautifully but just realized that I forgot the pickling salt are all my jars safe to eat or are they garbage

It’s really the vinegar mix

It’s really the vinegar mix that is related to safety. In terms, of salt, you can open the jars now and add the salt and the taste should still be OK.

Vinegar level

This morning I pickled beetroots that I roasted first. I used hot sliced beetroots, hot pickling vinegar and hot sterilised jars. I filled up with vinegar over the top beet up to the rim, and the lids sealed nicely, the button down, as they cooled. Now, a few hours later, I notice that the vinegar level has dropped half an inch and a couple of beets are sticking up out of the vinegar under the sealed lid. Will they be ok? Any suggestions please? Thank you.

Beet pickles

Your beet pickles should be fine if they are sealed. They will absorb some of the vinegar as they sit.

Pickles

I made dill pickles, I do not process them, but fill hot jars with boiling brine and they seal and keep just fine. Have been doing for years. This time, I put the jars away (has been about a month) was taking some out to give to my son and found some had popped up and there is white stuff at the bottom of the jar and jar is not sealed. My storage is not good and it has been very hot. What can I do? I put them in the fridge but do not know if they are safe. Help!

white sediment in pickle jar

The white sediment is harmless, but the fact that the jars are no longer sealed is a problem. We would recommend discarding the jars that are not sealed.

Pickles

think I forgot to add the amount of vinegar on the recipe to my bath. Will this effect the pickles? How do I fix it if so?

When you pickle vegetables,

When you pickle vegetables, the preservative qualities of salt combine with the preservative qualities of vinegar to create an environment that will inhibit bacteria. Unfortunately, we recommend that you do not eat the pickles.

canning pickles sweat and sour

I would like to know if I can take sweat and dill pickles that were made for the refrigerator and have been in the frig for a month and take those same pickles and hot bath them so that I can store them in my pantry instead??

No, it is too late for a hot

No, it is too late for a hot water bath.

Congeeled fat on top of pickled vegetables

Hello, I tried pickling a batch of cucumbers and separately a jalepeno, cauliflower and carrot mix, the recipe I loosely followed called for me to cook the brine with oil, which has now congealed on top once my first jar was put in the fridge, am I totally blowing it? Any help is much appreciated, thanks

making pickles with oil

Your pickles should be fine. When you are ready to eat/serve them, take the jars out of the refrigerator for awhile to let the oil “melt.” Make sure the lids all have a good seal though–if not, the oil may have got on the rims of the jars and prevented a proper seal. These jars would be no good.

Bitter pickles

I made and canned a batch of bread and butter pickles that I have made many times. I just opened some and they taste very bitter and have an aftertaste. What went wrong? Is the whole batch a loss?

bread and butter pickles taste bitter

Sorry to hear about your pickles! The only explanations we can think of are the cukes sat in the salt solution too long or they were not rinsed long enough.

Cucumber pickle

I too love pickles. This my grandma’s recipe of french pickle made from cucumber. I’m really happy to share this with you and I’m sure you will also like this

The ingredients you need are

2 small cucumbers, cut into spears
1 large garden cucumber, cut into 1/2 inch thick disks
1 red bell pepper, cut into 1-inch pieces
½ head cauliflower, chopped into 1-inch pieces
1 cup pearl onions
2 cups white vinegar
1 cup sugar
½ cup kosher salt
2 Tbsp yellow mustard seeds
1 Tbsp celery seeds
1. Mix the Kirby cucumbers, garden cucumber, bell pepper, cauliflower and pearl onions in a large glass jar with a lid.
2. Put the vinegar, 1 cup water, the sugar, salt, mustard seeds and celery seeds in large pot. Bring to a boil over high heat, and then use a funnel to pour the pickling over the vegetables to cover completely. Let cool to room temperature, then cover tightly and refrigerate for at least 2 hours before serving.
3. The pickles will keep, refrigerated, up to 2 weeks.
Try this recipe at home. You will surely love it and always use Horton spicemills good quality peppers and seeds. Otherwise it may risk your health.

Thank you so much for sharing

Thank you so much for sharing...

Can I turn these into refrigerator dill?

Despite making the same recipe for years, I really goofed today and canned a dozen jars of dill pickles and added 1 tsp rather teaspoon rather than 1 tablespoon of pickling salt per jar. Can I save these by rebrining and making them refrigerator pickles?
Thank you

garlic pickling

how to pickle garlic

Hot peppers

Hello. I canned hot peppers last and it looks like I didn't add enough liquid to the jars. I used the water bath method and processed for 10 minutes. Do I need to add more liquid and reprocess? Help please :(

I made refrigerator pickles

I made refrigerator pickles at 4 yesterday I boiled the brine and filled the jars with the hot liquid. I set aside to cool. I did not put them in the fridge until this AM 15 hours later will they be okay to eat? Thanks in advance.

Hi I made pickles a week ago

Hi
I made pickles a week ago and didn't hot bath them after they were in the jars and closed can I hot bath them this late

You can do the water bath

You can do the water bath now, but make sure the jars are at room temperature when you start. Don't put cold jars in a hot water bath.

Can I use equal parts vinegar

Can I use equal parts vinegar and water to pickle jalepenos? The recipe also calls for a tablespoon of olive oil on top.

Hi there, I did a batch of

Hi there, I did a batch of dill pickles yesterday (around 3 pm) and when I woke up this morning I realized I forgot the salt in that batch. All the jars were sealed and ok that way, my question is, is it safe to add the salt and reprocess them? I read on another forum that someone did the exact same thing and she just adjusted for
The missing salt and re boiled the brine and then did the water bath etc. I just am worried it might make us sick if we eat them :( what do you suggest? Thanks in advance

If you redo the water bath it

If you redo the water bath it will soften the pickles and they will not taste good. We suggest that you drain the jars and make a sugar syrup to cover the cucumbers. Then keep them in the refrigerator. See our easy sweet refrigerator pickle recipe at
almanac.com/blog/cooking-blog/easiest-pickles-ever.

Icanned d pickles 48 hrs

Icanned d pickles 48 hrs ago.. didnt boil the filled jars. Can I boil them now or too late?

Hello did you get an

Hello did you get an answer... I just did a batch of pickles 3-4 hours ago can I boil now? Or too late?

You can do the water bath

You can do the water bath now, but make sure the jars are at room temperature when you start. Don't put cold jars in a hot water bath.

This is my first attempt at

This is my first attempt at pickling. Please guide me on how I pickle vegetables without using a canning machine. We don't have canning machines in India! I am considering boiling the jars in hot water but not sure if I have to cool the brine before I put the lids on. The information available online is confusing. I am planning on pickling a couple of variations so wish me luck!

I would like to can my recipe

I would like to can my recipe for Red Onion Marmalade but it is not a USDA approved recipe. I have found a USDA approved one and am wondering if the vinegars and sugars are equal would the non-USDA one be safe to preserve?
Thanks for your help.

would like to know how to

would like to know how to make corn relish...

Hello Tony, Company's Coming,

Hello Tony,

Company's Coming, Preserves Edition, page 121 has a recipe, I have it let me know if you are still looking., I could send it to you via email.

Dallas

Pickled onions - help! Hi I

Pickled onions - help!

Hi I made some jars of pickled onions last week but have just noticed that i didn't put enough liquid in and so the tops of a few of the onions are poking out. Will they be ok? If not, can I open jars to top up with vinegar and then put lids back on?

I didn't use the water bath method as the recipe I used just said to sterilise jars (and lids), fill while hot and then put lids on and store.

How do I stop my pickled

How do I stop my pickled onions going brown. I would like them to stay the colour like you buy them in the shops

Did you pickle in malt? If

Did you pickle in malt? If so, you could try pickling in clear vinegar. Otherwise, be sure none of your onions have any brown or soft spots when you start. Also, do not leave an air gap in the top of the jar when you put it on. Hope these thoughts help.

I made sweet mustard pickles

I made sweet mustard pickles and they are salty. I followed the recipe to a T but they are salty. The recipe calls for 1 cup of salt poured directly on the vegetables and then covered with cold water and sits overnight. Rinsed thoroughly with cold water before cooking but still salty. This isn't the first time I've used this recipe so I don't know why they turned like this.

Sorry to hear about your

Sorry to hear about your pickles! The only explanations we can think of are the cukes sat in the salt solution too long or they were not rinsed long enough.

I made a batch of bread and

I made a batch of bread and butter pickles and a couple of jars of dill pickles.My dill pickle jars didn't pop so I unscrewed the lids and re screwed them,it was within a couple of hours of canning,after re screwing the lids they seemed to pop in,will those jars be okay

May we suggest that you put

May we suggest that you put them in the fridge to be safe. If you unscrewed the lids, some air may have gotten into the jars.

I made refridgerator dill

I made refridgerator dill pickles last night but forgot to put them in the refrigerator until this morning (8-9hours later). Will they be safe to eat?
Also, I made salsa but we forgot the canning salt in one batch. Will this affect the taste and/or the quality of the salsa?
Thank you!

Hopefully you put them in the

Hopefully you put them in the refrigerator this morning when you noticed them sitting out. If you did, then yes, they are safe to eat.
Not such good news for the salsa. Leaving out the salt will affect the taste and preservation.

it has been a week I just

it has been a week I just realized I put them on the shelf should I discard these

I doubled the brine recipe

I doubled the brine recipe but forgot to double the Salt. Will the pickles be okay. I used 3 quarts water, 1 quart white vinegar and 3/4 cup canning salt. I should have used 1 1/2 cups of salt. Just need to know if the pickles will be okay to eat.

The salt concentration is

The salt concentration is very important when pickling with brine. Too little salt will cause undesirable organisms to grow and makes the pickles soft and slimy.

I canned bread and butter

I canned bread and butter pickles last year. In pulling out one of my last jars I see that the brine didn't cover the top pickles. After I opened them and noticed that the brine wasn't to the very top I put them in the refrigerator. Are pickles safe to eat if they weren't totally covered in the brine?

am looking for a recipe

am looking for a recipe called cinnamon brown sugar pickles. understand it is an old one. can you help out? thank you

Hi Sharron, You can find some

Hi Sharron,
You can find some pickle recipes using brown sugar and cinnamon at
www.countryfarm-lifestyles.com...

I am making zucchini relish;

I am making zucchini relish; I have one recipe that says to drain the salt and rinse well and another one that does not tell me to rinse only drain. Which is correct.

Hi Lynn, Most zucchini

Hi Lynn,
Most zucchini recipes suggest that you drain and rinse. Compare the 2 recipes and see how much salt is added later. The recipe that only instructs you to drain may add less salt.

Why would my pickles fade

Why would my pickles fade white after processing? The liquid is still clear.

I just canned for the first

I just canned for the first time. I done jalapenos in water bath. I followed a recipe I found online. I didn't try the brine before pouring it over the pepper (stupid) and realized after 14 pint jars done that I used canning salt instead of regular salt in the brine therefore I used wayyyy top much salt.. so I have 14 cans of very salty sliced jalapenos. Can I save them somehow or are they trash? Thanks in advance.

Hi! There is almost nothing

Hi! There is almost nothing that is over- or under-spiced, salted, seasoned, etc. that can't be reworked and used. Use your salty jalapenos one or two at a time in pasta sauce, chili, curry, stew, or in a dip. Rinse and dry your jalapenos on a paper towel and taste one. They may not be quite as salty as you think and when used in a recipe that has tomatoes, pasta, potatoes, cream, or rice, just do not add additional salt. I've been cooking for 55 years and canning for 43, made many mistakes and thus far haven't had anything I couldn't adjust. Maybe I've just broken my streak of luck!

Hello, I made pickles in a

Hello,
I made pickles in a water bath a couple years ago and they turned out great so I decided to buy a pressure canner this year to can all of my produce. I just canned my pickles in the new pressure canner but everywhere that I'm reading is saying to use a water bath for pickles due to the high acidity. I didnt realize that water baths are recommended or else I would havr done that. Is my batch that I just did in the pressure canner going to turn out mushy? And for what length of time is recommended for canning pickles in a pressure canner?

Water bath is the preferred

Water bath is the preferred method to pickle cucumbers. If you do them in a pressure cooker use 15PSI for about 15minutes.

I finally found a recipe for

I finally found a recipe for pickled peppers that are supposed to be crunchy. Every batch I've ever made has been soft, which I hate. Can you tell me if this recipe would be safe as it omits the processing step?

:

Banana peppers, sliced into 1/3 inch rings & seeds removed (enough to fill 4 pint jars)
1/8 tsp of Ball’s Pickle Crisp Granules, per jar

For brine:
5 cups white distilled vinegar
1 cup water
4 tsp Canning and Pickling salt
2 Tbsp sugar
2 whole cloves of garlic

Instructions:

1. Chop banana peppers and add to four sterilized pint jars. Tap jars on counter to pack peppers a bit tighter. Add 1/8 tsp of Pickle Crisp to each jar.

2. Mix brine ingredients, and bring to a boil. Boil for five minutes. Meanwhile heat canning lids in boiling water.

3. After five minutes have passed, remove garlic. Keep brine at a boil. Working with one jar at a time pour brine into your jar. Again, tap on counter to remove bubbles and leave 1/2 inch of head space.

4. Wipe rim of jar clean, put on your hot lid from boiling water, and fasten with a ring.

5. Hold upside down for 10 seconds and put on a heat proof surface to seal.

6. Make sure all jars have sealed before storing

I use this method for all my

I use this method for all my pickling. I have never had a bad jar and they seem to be good for a long time. I do leave my jars upside down for at least a day on a towel just to be sure they are sealed. They then go into our "spider bedroom" (cold storage). A jar made Oct 2013 was opened in April 14 and we are still sporadically eating from that jar kept in the fridge today Aug 2014.

We left our cucumbers

We left our cucumbers overnight in a salt solution (bread and butter pickle)...should have only ben 1-1/2 hrs...is there something we can do to get all that extra salt out. Have been rinsing in cold water but cucumbers are still pretty salty!

"How salty" may be different

"How salty" may be different for every palate but some sources indicate that an overnight soak is not too long. (Did you use the preferred pickling/canning salt or table/iodized salt??)
You might keep going with it (if you indeed still have the pickes when you read this). The sugar and vinegar and other ingredients may very well balance the salt and give you the desired result.
 

I was unable to get back to

I was unable to get back to my pickles and the cucumbers soaked in lime for almost 48 hours. Do I have to throw them out or is there anything I can do? I've rinsed them and am soaking them in fresh water in case the response is that they can be salvaged.
Thank you for your help!

Sorry it took so long to

Sorry it took so long to respond, kd. We would have suggested that you continue making the pickles. Assuming by now (July 17) that you made a decision one way or the other...what did you do? and how did they come out?

I can understand boiling, par

I can understand boiling, par boiling the veggies, and boiling the containers to make them sterile (jars)but I see recipes out there that say to boil the vinegar brine

What is the purpose of this (vinegar brine) boiling?

thanks

Boiling the brine helps the

Boiling the brine helps the flavors to meld better.

I am trying to find a recipe

I am trying to find a recipe for canning white cucumbers and am having no luck! Can you help?

Would this be the

Would this be the cylindrical, white skinned heirloom 'White Wonder'? or perhaps white skinned 'Salt and Pepper'? Either of those would be fine as pickles. Use any pickling recipe you please.

Hello, can you tell me the

Hello, can you tell me the primary differences between hot water canning and pressure canning. I want to try to make a variety of pickled vegetables as well as can my own fruit butters. I have read that some things should not be pressure canned, but not explanation as to why.

Thank you for your advice!

The safe way to process your

The safe way to process your produce for shelf storage is by pressure canning. However, the USDA does not recommend pressure canning for kohlrabi, broccoli, brussels sprouts, wild mushrooms, cauliflower, summer squash, or rutabaga.

How long are unopened jars of

How long are unopened jars of pickled pickles good for?

If properly stored (i.e., in

If properly stored (i.e., in a cool and dry place), sealed pickled jars can last one to two years.

You said the shelf life can

You said the shelf life can be one to two years, but is that different for Hot water bath, as opposed to pressure canning? I have a TON of cucumbers this year and I really want to pickle them, but some sources say they can only last a few weeks. What should I do to make my harvest last a long time? This is my first time canning and I want to make sure I do it right!

Cucumbers can be processed in

Cucumbers can be processed in a hot water bath for long storage. Here's an easy pickle recipe from our archives.
http://www.almanac.com/recipe/...
 
 

Have saved several jars of

Have saved several jars of the juices of delicious high quality dill pickles (commercial brand, in Switzerland), and want to use the juices to prepare small batches of fresh pickled vegetables - just for a condiment for one meal, not for sterile storage etc. All the recipes I see are for longer term pickling.

What is the best procedure for the short term - just slice and store in the juices for a few days ... or ?

Thanks for advice.

Hi, Chuck- That is an

Hi, Chuck-
That is an excellent use for leftover pickle juice! Simply slice, blanch, and add the veggies to your pickle juice and refrigerate for at least 12 hours, but overnight is even better.

Is there any reason I

Is there any reason I shouldn't add the juice of a lime to a quart of peppers and onions when pickling? Does it effect the acidity at all?

Great idea, Jerry. Measure

Great idea, Jerry. Measure out the amount of lime juice and then subtract that much vinegar from the recipe.

Hello, I forgot to add salt

Hello,

I forgot to add salt to my pickled beets! I canned them and realized right after and put them in the fridge once they had cooled. They've been in the fridge for a few months now. Are they still edible or should I throw them out?

When you pickle vegetables,

When you pickle vegetables, the preservative qualities of salt combine with the preservative qualities of vinegar to create an environment that will inhibit bacteria. Unfortunately, we recommend that you do not eat the beets.

HELP! I just started my

HELP!
I just started my canning hobby this year and was super proud of my canning shelf. I got a zucchini relish recipe and made 8 jars! Well come to find out she forgot to tell me to add sugar!! They have been processed for about a month and I just found out. What can I do?

The sugar is added for the

The sugar is added for the taste and texture. Your relish should be safe to eat if you used a vinegar brine and processed the jars.

what causes mustard pickles

what causes mustard pickles to separate and go runny. How can I fix this problem

What kind of thickener does

What kind of thickener does your recipe call for. Some older recipes use flour and others use Clear Jel. Compare your recipe to other mustard pickle recipes. Another suggestion is to put the veggies to be pickled in a brine overnight to draw out some of the excess water in the vegetables.

I had this problem a well!

I had this problem a well! The first batch I made of mustard pickles turned out perfect. The second batch made 2 weeks later same recipe! What happened was cooked, canned, and three hours later they look to have an layer of clear liquid on top. Flour is my filler! Can I do anything to fix? Are these still eatable?

Flour is no longer

Flour is no longer recommended as a thickener when canning. ClearJel is today's preferred thickener. It doesn't break down during heat processing as flour does.

I have had good success using

I have had good success using xanthan gum as a thickener. This can be found in a natural food store or online. It is a potent thickener, a little goes a long way. Hope this helps.

I have just canned my first

I have just canned my first hot peppers and jalapenos using the water bath method. However, my fiancee is on a diet that allows NO salt. Is it safe to can the reamainder if my harvest without salt???

Yes, you can pickle without

Yes, you can pickle without salt. There are many recipes online that are no-salt or sodium free. Good luck!

I would like to pickle

I would like to pickle kohlrabi and can in a way where they can be stored on the shelf in the pantry. The only recipes that I can find say to store in the refrigerator. Do you know of a safe way to process kohlrabi for shelf storage?

The safe way to process your

The safe way to process your produce for shelf storage is by pressure canning. However, the USDA does not recommend pressure canning for kohlrabi, broccoli, brussels sprouts, wild mushrooms, cauliflower, summer squash, or rutabaga.

Can I store my veggies

Can I store my veggies prepped for canning in a large plastic covered cake pan? I am making mixed refrigerator "sandwich" pickle threads and I need something large enough to hold them as I work. I have wrist and hand issues that make me need LOTS of space to work in and something I can store in the refrig as I work. (I fill up my 4 C. Glass measure and then dump them into the container for mixing and storing as I continue my prep work.)
I am mixing fresh rutabaga, zucchini, green tomato, broccoli, cauliflower, cabbage, green pepper, green and wax beans, sugar snap peas, onion, carrots, etc. all julienned into threads that I will then dill pickle for use on sandwiches. Thank you for any help you can offer. Beautiful site!

Forgot to add the sugar to my

Forgot to add the sugar to my brine for sweet pickles. Already in jars and sealed. What do I do? Will they be safe to eat?

The sugar is added for the

The sugar is added for the taste and texture. Your "sweet" pickles should be safe to eat if you used a vinegar brine and processed the jars.

I want to water bath can

I want to water bath can turnip greens... since I always add hot pepper sauce Vinegar that has hot sports peppers soaking in it)before eating, I was wondering if I could add peppers and vinegar to the blanched greens and then water bath for 30 or so mins. I cannot find anything on line, any help would be great.

We have never tried to use

We have never tried to use vinegar with greens in canning. The recipes for canning that we have seen add a little bit of salt and fresh boiling water to the blanched greens in the jars before processing.

I am growing pickles, so they

I am growing pickles, so they are not all ready at the same time. How do I store them until I have enough to can?

While it is best to pickle

While it is best to pickle the cukes the day you cut them, you can keep them for up to 5 days. First, harvest the cukes early in the morning before the sun has a chance to warm them. Spritz the cukes with water and place in perforated bags that zip close. Keep them cool in the refrigerator for no longer than 5 days.

I have a pickle recipe I want

I have a pickle recipe I want to make, however it is for 10 pints of pickles, and I only want to make 5 pints. Can I safely cut all the ingredients in 1/2 ?

You can certainly cut the

You can certainly cut the recipe in half, as long as you will have enough liquid to cover the cukes.

Thank you! I was a little

Thank you! I was a little concerned about doing this because I had read not to alter any proportions, and couldn't understand why, since I sometimes do this in my baking recipes. I have halved and made the pickles, and will find out tomorrow how well I did !

do you have to use sugar in

do you have to use sugar in dill pickles?all reciepes I have has this in them .I cant eat sugar as i'm a diabetic and I don't like sweet pickles.

The sugar in dill pickles is

The sugar in dill pickles is not included to make them sweet, it is intended to counteract the acidity. Try using a diabetic-friendly sugar substitute in place of the sugar. Make sure you check to see what the substitution ratio is; such as 1 cup of sugar = 1/2 sugar substitute.

Hi there, Just wondering what

Hi there,
Just wondering what you mean by counteract the acidity? In terms of flavour/taste, or something else?
thanks

Yes, in terms of flavor,

Yes, in terms of flavor, though sugar also has some preservative qualities.

Does anyone know when to

Does anyone know when to pickle corn ,what mo. & days.

Does anyone know the sign for

Does anyone know the sign for making sauerkraut?

See the best days for making

See the best days for making sauerkraut here: http://www.almanac.com/bestday...
In March, the next days are March 29 and 30.

Ok my great grandmother

Ok my great grandmother always plant when its in the heart anyone know what shes talking about?

Your grandmother was

Your grandmother was referring to the Man of Signs. The heart sign is Leo (the Moon's astrological place). The Moon's place will be in Leo between Oct. 9 and 11.
See the Man of Signs at www.almanac.com/content/man-si...

I just had my stove burner

I just had my stove burner stop working in the middle of my dill bean water bath, now what. The water when I realized it wasn't boiling had gotten to 195 degrees. I left them in 30 minutes longer with that temp maintained, instead of 20 min. boiling. Does anyone know if I keep them in the refridgerator if the will be okay. I use equal part vinegar water for the brine. Any suggestions would be helpful. Thanks, been canning for years and never had this happen

Keep the dilly beans in the

Keep the dilly beans in the refrigerator to be safe. They can be stored in the fridge for a couple of months.

Oh, my, kelelk. That does

Oh, my, kelelk. That does leave you in a pickle. Salt is important to the flavor but, according to our sources, essential to the preservation of the pickles. In other words, without it, your relish might turn (go bad). First, taste it. If it is at all appealing, enjoy it now—or soon. It's probably not a good idea to give it away, no matter how much you have. Family and friends won't appreciate it if it turns on them. And keep whatever you have in the fridge. Check it, by tasting—or smelling—it everyday. When it does go bad, discard it.
If it's any consolation, I did this, too, a year or so ago. It's a huge disappointment (not to mention the time and fresh ingredients gone to nothing), but you seldom make the same mistake again.
The good news is, it's still not too late to buy a batch of cukes and start again. Good luck!

I made my first batch of

I made my first batch of relish and completely forgot the pickling salt! Is the relish now garbage?

I made some pickles (for the

I made some pickles (for the first time) about 2 weeks ago. I followed a recipe online and the very last step was a 5 minute water bath which I overlooked. I kept the pickles in the jars for about a week before I realized that I forgot the last step. A neighbor thought it was okay to go ahead and do the water bath. I did it and they've been in the fridge ever since. I'm wondering if this ok, or should I be worried about my error?

To be safe keep the pickles

To be safe keep the pickles in the refrigerator and eat them soon. Next time you make pickles make sure to put them in the water bath right after you put the lids on. Most pickle recipes require at least 10 minutes in the water bath.

I am looking for a way to

I am looking for a way to make and can yellow mustard. I live old school so to speak and I make as much as I can home made but I haven't found a recipe to can yellow mustard does anyone have one. Thank you

Mustard does not need to be

Mustard does not need to be canned. Most recipes use ground mustard seed and powder mixed with vinegar/wine and salt. Herbs and other spices can be added. Search for homemade mustard recipes online.

I'm growing jalapenos. What

I'm growing jalapenos. What is the best way to store for future use?

You can definitely preserve

You can definitely preserve jalapenos by canning or pickling! You can also freeze them. Cut into strips. Blanch in boiling water for 30 sec, plunge into ice water, then put in freezer bags.

How long will pickled peppers

How long will pickled peppers last? How do you tell if they are bad?

We have had Jalapenos last

We have had Jalapenos last five years. The shelf life depends greatly on; #1 the quality of the fresh peppers and #2 preperation and #3 storage. Contact your local county home extension. They may have some publications for free about home canning.

Pickled peppers last about 12

Pickled peppers last about 12 months in a cool, dark place. You'll know if they're bad by the taste, believe me!

Is it possible to use a

Is it possible to use a pressure canner for making pickles? If so do you know the process time?

No, pressure canning will

No, pressure canning will turn your pickles to mush. You must use a Water Bath (Boiling Water Canner) only. Be sure to process for the correct amount of time so you don't over or under cook them.

Yes, you can use the pressure

Yes, you can use the pressure canner vessel, but remove all the removable plugs and stoppers in the top of it, and use it as a boiling water bath canner--in other words do not build up pressure in it. Processing time would be the same as a BWB canner. You do not need to go out and buy a separate pot just to do the occasional boiling water canning.

The other answer is correct, you cannot process under pressure, but you can use the pot to boil the water in and the lid to cover it, just don't seal it up.

I must have lost the plot

I must have lost the plot somewhere in the distant past. I have been making pickles and chutneys for nigh on 50 years and have always used the crops that aren't fit for storing. This how they came into being in the first place. I never use a pickle or chutney until it is at least 12 months old.I have always followed the same practice. Make the chutney allow to cool put it in jars and store. I have never seen a pickle or chutney go off. I am eating chutney I made in 2005. It is a little thicker but still tastes great( orange and apricot chutney) As for exact measures it normally works out at about 1/2 pint of vinigar to every 1lb of fruit or veg plus whatever spices that suit you. Keeping it simple makes it more fun.
Sussexman
Dig a little, Dream a lot.

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