Canning Pickles Recipes

Pickled Beets

by April

Yield: 9 Pints

Preparation:

Wash your jars in hot soapy water and rinse well. Keep hot until needed.

Prepare lids as manufacturer directs.

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

....Cut all but 1 inch of tops from beets.....Wash and drain

......Cover with boiling water and cook until tender

....Transfer to cold water to loosen skins, reserve 4 cups of the cooking liquid

......Remove skins, stems and root ends, cut into bite size cubes

18 lbs. BEETS

The Syrup:

....Combine in a saucepan...Boil for 5 minutes

......Keep just below the boiling point as you use it

4 C. White SUGAR

4 C. 4-6% Acid WHITE VINEGAR

4 C. BEET WATER

2 T. LEMON JUICE

1 tsp. CINNAMON

1 tsp. ALLSPICE

....ADD....Cubed BEETS to hot syrup

Canning:

Hot Pack

.....ADD into 1 HOT jar at a time....AS LISTED

1/2 tsp. WHOLE CLOVES

Boiling syrup and beets, leaving 1/2 inch headspace

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints - 10 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

Using:

Wait 4 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

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Pickled Carrot Spears

by April

Yield: 9 Pints

Preparation:

Wash your jars in hot soapy water and rinse well. Keep hot until needed.

Prepare lids as manufacturer directs.

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

....Peel and cut length wise into quarters and 1/2 inch shorter than jars

....Cook in salted water till tender about 7 - 8 minutes

9 lbs. CARROTS

The Syrup:

....Combine in a saucepan...Boil for 20 minutes

......Keep just below the boiling point as you use it

4-1/2 C. White SUGAR

4-1/2 C. 4-6% Acid WHITE VINEGAR

4-1/2 C. WATER

4 oz. MUSTARD SEED

9 inch CINNAMON STICK [cut into 1" pieces]

Canning:

Cold Pack

.....ADD into 1 HOT jar at a time....AS LISTED

1 tsp. WHOLE CLOVES

CARROT sticks

1 piece of CINNAMON

Boiling syrup, leaving 1/2 inch head space

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints - 5 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

Using:

Wait 4 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

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Dilly Beans

by April

Yield: 8 Pints

Preparation:

Wash your jars in hot soapy water and rinse well. Keep hot until needed.

Prepare lids as manufacturer directs.

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

....Wash and snap off stems...Cut 1/2-inch shorter than jars

4 lb. young slender straight BEANS

{Yellow or Green}

The Syrup

....Combine in a saucepan...Boil for 5 minutes

......Keep just below the boiling point as you use it

4 C. WATER

4 C. 4-6% Acid WHITE VINEGAR

6 T. PICKLING SALT

Canning:

Cold Pack

.....ADD into 1 HOT jar at a time....AS LISTED

1 sprig of DILL = 8

1 clove of GARLIC = 8

1/8 tsp. Crushed RED PEPPER FLAKES = 1 T

BEANS...Packed in lengthwise

Boiling syrup, leaving 1/2 inch headspace

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints - 20 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

Using:

Wait 4 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

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Pickled Hot Peppers

by April

Yield: 4 Quarts

Preparation:

Wash your jars in hot soapy water and rinse well. Keep hot until needed.

Prepare lids as manufacturer directs.

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

When handling hot peppers you must wear rubber gloves

....Wash, drain and make 2 small slits in the tip of each

2 lb. HOT PEPPERS *

The Syrup:

....Combine in a saucepan...Boil for 5 minutes

......Keep just below the boiling point as you use it

6 C. WATER

2 C. 4-6% Acid WHITE VINEGAR

1/4 C. PICKLEING SALT

2 T. White SUGAR

Canning:

Cold Pack

.....ADD into 1 HOT jar at a time....AS LISTED

1/4 tsp. crushed RED PEPPER = 1 T.

1 clove smashed GARLIC = 4

Prepared HOT PEPPERS

Boiling syrup, leaving 1/2 inch headspace

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints - 10 minutes

1-1/2 Pints - 10 minutes

Quarts - 15 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

For extra assurance of the jar sealing set them upside down for the first half hour and then turn up right side up, not touching them again for 24 hours.

Using:

Wait 4 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

* I place equal amounts Jalapenos and Hungarian Hot Wax in every jar.

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Marinated Mushrooms

by April

Yield: 9 Pints

Preparation:

Wash your jars in hot soapy water and rinse well. Keep hot until needed.

Prepare lids as manufacturer directs.

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

....Wash gently....Trim off stems....Place in a pot

4 lbs. MUSHROOMS (less than 1 inch)

....Sprinkle with

1/2 C. LEMON JUICE

2 tsp. PICKLING SALT

....ADD to just cover

WATER

....Bring to a boil over medium heat

......Simmer on low for 5 minutes, un-covered....Drain and discard water

....Bring to a boil in a large pot

2 C. 4-6% Acid WHITE VINEGAR

1 tsp. TARRAGON

....ADD and keep very hot but not boiling

The MUSHROOMS

Canning:

Cold Pack

.....ADD into 1 HOT jar at a time....AS LISTED

1/4 tsp. OREGANO

1/4 tsp. BASIL

1/8 tsp. PICKLING SALT

1/2 clove GARLIC

3 PEPPERCORNS

3 T. OIL

Mushrooms

Boiling syrup, leaving 1/2 inch headspace

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints - 20 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

Using:

Wait 4 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

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Kosher Dill Pickles

by T. Hooker

Yield: 5 Quarts

Preparation:

Wash your jars in hot soapy water and rinse well. Keep hot until needed.

Prepare lids as manufacturer directs.

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

....Thoroughly washed and set aside

2-1/2 lb. of 4" CUCUMBERS [about 25]

....Bring to a boil in a medium pan. Keep very hot until ready to use

3 quarts WATER

4 C. 4-6% Acid WHITE VINEGAR

1/2 C. PICKLING SALT

1/8 tsp. ALUIM

Canning:

Cold Pack

.....ADD into 1 HOT jar at a time....AS LISTED

2 heads FRESH DILL = 10

1 clove GARLIC = 5

Prepared CUCUMBERS

Boiling syrup, leaving 1/2 inch headspace

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints -10 minutes

1-1/2 Pints - 10 minutes

Quarts - 15 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

For extra assurance of the jar sealing set them upside down for the first half hour and then turn up right side up, not touching them again for 24 hours.

Using:

Wait 6 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

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Zucchini Spear Pickles

by April

Preparation:

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

quart

quarts

pints

Wide Mouth Jars

Prepare and sterilize canning jars and lids, keeping all hot until use.

4-1/2

lbs. Zucchini

Wash skins with soft brush, cut lengthwise, remove seeds.

5-1/2"

Spear Length

Cut to height of jar used.

The Syrup:

....Combine in a saucepan...Boil for 5 minutes

......Keep just below the boiling point as you use it

2	20-1/4	10-1/8	C. Water
3/4	6-3/4	3-1/3	C. 4-6% Acid White Vinegar
0	0	1	T. 4-6% Acid White Vinegar
1	9	4-1/2	T. Pickling Salt
1/8	1-1/8	1/2	tsp. ALUIM

Canning:

Cold Pack

.....ADD into 1 HOT jar at a time....AS LISTED

2	18	9	Cloves Garlic	Add 1 to each pint and 2 to each quart.
2	18	9	Fresh Dill Sprigs	Add 1 to each pint and 2 to each quart.
Best Fit	Best Fit	Best Fit	Zucchini Spears	Stand spears up and pack fairly tightly.

Cover spears with BOILING SYRUP leaving 1/2-inch head space

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints - 10 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

For extra assurance of the jar sealing set them upside down for the first half hour and then turn up right side up, not touching them again for 24 hours.

Using:

Wait 6 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

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Zucchini 'Sweet' Pickles (2)

"Similar to Bread & Butter Pickles"

by April

Yield: 6 Pints

Preparation:

Wash your jars in hot soapy water and rinse well. Keep hot until needed.

Prepare lids as manufacturer directs.

(I use the dish washer to prepare jars and rings. The lids I prepare by hand.)

Fill your canner 3/4 full, cover and bring to a boil

....Thinly slice

4 quart ZUCCHINI

6 small ONIONS

.....Chop

2 large RED PEPPERS

2 large GREEN PEPPERS

......Layer above in a large container sprinkling each layer with part of the following until used up

1/2 C. PICKLING SALT

Cover the top with ICE CUBES then place a lid on your container and let set for 3 hours....Drain discarding liquid....SET ASIDE

The Syrup:

....Combine in a saucepan...Boil for 5 minutes

......Keep just below the boiling point as you use it

5 C. White SUGAR

3 C. 4-6% Acid WHITE VINEGAR

1-1/2 tsp. TUMERIC

2 T. MUSTARD SEED

1 tsp. CELERY SEED

1/4 tsp. ALUM

....ADD the drained vegetables return to a boil

......Cook over medium high heat about 20 minutes.

Canning:

Hot Pack

.....ADD into 1 HOT jar at a time....AS LISTED

1 clove GARLIC = 9 cloves

Boiling syrup and zucchini, leaving 1/2 inch headspace

Sealing Jars:

Carefully run a non-metallic utensil down the inside of jars to remove trapped air bubbles

Wipe rim of jar....Attach lid......Place in canner....Fill and close remaining jars

Process in a boiling water bath:

Pints -10 minutes

Remove jars to a rack for 24 hours to let jars cool and seals pop; store in a cool, dry place.

Using:

Wait 4 weeks for flavor to blend

Refrigerate and serve right from the jar as a compliment to any meal

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