Small pickling cucumbers are available now at KT Farms at the Aptos Farmers Market, so this is the ideal time to make pickles. Making a small batch of pickles is a great weekend project that combines creativity with practicality. If you’re new to canning, following this simple guide for your first project will hopefully build your confidence to try more recipes!
First, gather your equipment and jars:
- 4 clean, sterilized pint-sized canning jars with lids
- Large pot for boiling water
- Canning rack or a folded kitchen towel
- Jar tongs
- Funnel
- Ladle
INGREDIENTS:
4 cups small cucumbers (pickling cucumbers work best, about 3 lbs.)
2 cups water
1 1/2 cups white vinegar
2 tablespoons pickling salt
1 tablespoon sugar
4 cloves garlic, peeled
2 tablespoons dill seeds
2 teaspoons mustard seeds
1 teaspoon black peppercorns
METHOD:
Prepare the Cucumbers: Wash the cucumbers thoroughly and cut off both ends. You can slice them into spears or rounds, or leave them whole if they are small.
Make the Brine: In a large pot, combine the water, vinegar, pickling salt, and sugar (if using). Bring the mixture to a boil, stirring until the salt and sugar are completely dissolved. Remove from heat.
Pack the Jars: Place a garlic clove, 1/2 tablespoon dill seeds, 1/2 teaspoon mustard seeds, and 1/4 teaspoon peppercorns in each sterilized jar. Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Add the Brine: Using a funnel, pour the hot brine over the cucumbers, covering them completely while maintaining the 1/2 inch of headspace. Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil.
Seal the Jars: Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw on the bands until they are fingertip-tight.
Process the Jars: Place the jars on a canning rack in a large pot of boiling water. Ensure the jars are covered by at least 1 inch of water. Bring the water back to a boil and process for 10 minutes. Carefully remove the jars using jar tongs and let them cool completely on a towel or cooling rack.
Check the Seals: After the jars have cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. Store sealed jars in a cool, dark place for at least a week to develop flavor. Refrigerate any jars that did not seal properly and consume them first.
Ready to try some more pickles? Here are more recipes!
