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Canning Pickles Recipe {Kosher and Polish Pickles}

Pickles are one of the most popular canned foods. They’re easy to make, and they keep for a long time! This Canning Pickles Recipe will walk you through all the steps it takes to make kosher and polish pickles at home.

Canning Pickles Recipe

The Chicago Pickling Cucumbers are growing great this year! I am all about keeping canning simple and Mrs. Wages brand Quick Process pickle mix and Xtra Crunch granules are the way to go.

Kosher Dill Canning Pickles Recipe

With easy to follow directions on each packet, including water and vinegar of course, you’ll be putting up beautifully jarred pickles in your pantry too. Today I made Polish and Kosher Dill and I’m excited to try the Spicy Pickle and Bread & Butter mixes on the next harvest.

Polish Canning Pickles Recipe

Pickle Canning Tips

  • Chicago Pickling Cucumbers make great crunchy pickles. If you want to pickle them whole, pick cucumbers when they are still quite small. I let them get about 6” long and can get quite a few pickles from them.
  • Quart canning jars are the perfect size jars for canning pickles. You don’t have to cut the pickles in half to make them fit in the jar.
  • Pickles should never be stored in direct sunlight because light speeds up spoilage rates by causing oxidation, discoloration, changes in texture and more spoiling.

What You Need

Makes: 7 quarts or 14 pints
Time: plan on 2 hours

  • 9-11 lbs pickling cucumbers 25 large
  • Mrs. Wages Pickle Mix: Kosher, Polish, Spicy, Bread & Butter are all good options.
    Note: Each package has a slightly different recipe in how much vinegar to water ratio and Bread & Butter adds sugar.
  • Mrs. Wages Xtra Crunch Granules – These replace the need for a grape leaf and alum and really uplift the crunch factor. I highly recommend it.
  • White Distilled Vinegar (5% acidity)
  • Water
  • Canning jars: regular or wide mouth, pint or quart.
  • Canner
  • Canning funnel
  • Canning tongs
  • Large saucepan
  • Large cooking pot
  • Paper towel
  • Cutting board and knife

Kosher Pickles Ingredients

  • 9-11 lb pickling cucumbers
  • 3 1/3 cup white distilled vinegar
  • 7 1/3 cups water
  • 1 pouch Mrs. Wages Kosher Dill mix

Polish Pickles Ingredients

  • 9-11 lb pickling cucumbers
  • 3 2/3 cup white distilled vinegar
  • 7 cups water
  • 1 pouch Mrs. Wages Polish Pickles mix

How to Can Pickles

Gather supplies. Wash cucumbers and drain.

Fill your canner with water and turn on high as it takes a while to boil. In a large cooking pot, mix together Mrs. Wages pickling mix, water, and vinegar according to package directions and bring to a boil. Stir constantly until the brining mixture dissolves. Remove from heat.

Prepare your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good working condition. Fill large saucepan 3⁄4 full of water and place on the stove top. Place your clean canning jars upside down in the water, along with rings and lids. You may only be able to do 2-4 at a time. *Watch the water can suck up inside the jars and you may need to refill the saucepan as you go. You want to
keep your jars hot during this process.

Cut 1/16” slice off blossom end of cucumbers and discard. *I actually just cut a slice off both ends. *If there are any bad spots on the cucumbers, cut those off as well. Cut cucumbers into pickles, you can do spears and slices as well. Set aside.

Using tongs, bring your hot jars and lids to your workspace. Fill the jars with cucumbers, leaving 1/2” head space. Place funnel on top of canning jar and fill with brining liquid up to 1/2” from the top.

Add the Xtra Crunch granules. For quart jars, add 1⁄4 teaspoon and for pint jars, add 1/8 teaspoon.

canning dill pickles

Wipe the rim and jar threads with paper towel to make sure there isn’t any liquid or particles that would prevent a proper seal. Wipe the lids and bands so they are dry. Place the lid and band on the jar and tighten. Not too tight. You’ll be removing the bands in 24 hours.

canning polish pickles

When the water in the canner is at a rolling boil. Use the tongs to place the sealed jars inside. It’s important to do this process with the same size jars, do pints together, and quarts together. When the water comes to a rolling boil again, after placing the jars in the water, set the timer; 10 minutes for pints and 20 minutes for quarts.

Have a towel handy when you are ready to remove the jars so the water doesn’t drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or countertop and listen for them to pop and ting…that’s when you know they’ve sealed.

Kosher and Polish canning pickles

After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn’t be any give. Remove the band and store the jars in your pantry or cupboard for up to one year. *Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it. Remember to label your lids.

If you have extra brining liquid, you can store it in the refrigerator for 1 week. You should have more cucumbers by then!

Our favorite way to eat them, besides straight out of the jar is on sandwiches. Enjoy!

Canning Pickles Recipe {Kosher and Polish Pickles}

Canning Pickles Recipe {Kosher and Polish Pickles}

Yield: 7 quarts or 14 pints
Prep Time: 2 minutes
Additional Time: 1 day
Total Time: 1 day 2 minutes

Pickles are one of the most popular canned foods. They're easy to make, and they keep for a long time! This Canning Pickles Recipe will walk you through all the steps it takes to make kosher and polish pickles at home.

Ingredients

  • 9-11 lbs pickling cucumbers 25 large
  • Mrs. Wages Pickle Mix: Kosher, Polish, Spicy, Bread & Butter are all good options.
  • Note: Each package has a slightly different recipe in how much vinegar to water ratio and Bread & Butter adds sugar.
  • Mrs. Wages Xtra Crunch Granules - These replace the need for a grape leaf and alum and really uplift the crunch factor. I highly recommend it.
  • White Distilled Vinegar (5% acidity)
  • Water
  • Canning jars: regular or wide mouth, pint or quart.
  • Canner
  • Canning funnel and canning tongs
  • Large saucepan
  • Large cooking pot
  • Paper towel
  • Cutting board and knife

Kosher Pickles Ingredients

  • 9-11 lb pickling cucumbers
  • 3 1/3 cup white distilled vinegar
  • 7 1/3 cups water
  • 1 pouch Mrs. Wages Kosher Dill mix

Polish Pickles Ingredients

  • 9-11 lb pickling cucumbers
  • 3 2/3 cup white distilled vinegar
  • 7 cups water
  • 1 pouch Mrs. Wages Polish Pickles mix

Instructions

    1. Gather supplies. Wash cucumbers and drain.
    2. Fill your canner with water and turn on high as it takes a while to boil. In a large cooking pot, mix together Mrs. Wages pickling mix, water, and vinegar according to package directions and bring to a boil. Stir constantly until the brining mixture dissolves. Remove from heat.
    3. Prepare your canning jars by washing them in hot soapy water. Use brand new lids, rings can be reused if they are not rusty and in good working condition. Fill large saucepan 3⁄4 full of water and place on the stove top. Place your clean canning jars upside down in the water, along with rings and lids. You may only be able to do 2-4 at a time. *Watch the water can suck up inside the jars and you may need to refill the saucepan as you go. You want to keep your jars hot during this process.
    4. Cut 1/16” slice off blossom end of cucumbers and discard. *I actually just cut a slice off both ends. *If there are any bad spots on the cucumbers, cut those off as well. Cut cucumbers into pickles, you can do spears and slices as well. Set aside.
    5. Using tongs, bring your hot jars and lids to your workspace. Fill the jars with cucumbers, leaving 1/2” head space. Place funnel on top of canning jar and fill with brining liquid up to 1/2” from the top.
    6. Add the Xtra Crunch granules. For quart jars, add 1⁄4 teaspoon and for pint jars, add 1/8 teaspoon.
    7. Wipe the rim and jar threads with paper towel to make sure there isn't any liquid or particles that would prevent a proper seal. Wipe the lids and bands so they are dry. Place the lid and band on the jar and tighten. Not too tight. You'll be removing the bands in 24 hours.
    8. When the water in the canner is at a rolling boil. Use the tongs to place the sealed jars inside. It's important to do this process with the same size jars, do pints together, and quarts together. When the water comes to a rolling boil again, after placing the jars in the water, set the timer; 10 minutes for pints and 20 minutes for quarts.
    9. Have a towel handy when you are ready to remove the jars so the water doesn't drip all over. Use the canning tongs to remove the jars. Place them on a cooling rack or countertop and listen for them to pop and ting...that's when you know they've sealed.
    10. After 24 hours, double check the top lid has sealed by lightly pressing. There shouldn't be any give. Remove the band and store the jars in your pantry or cupboard for up to one year. *Do not stack jars, if there is any leakage, the weight of a jar on the lid may prevent you from realizing it. Remember to label your lids.
    11. If you have extra brining liquid, you can store it in the refrigerator for 1 week. You should have more cucumbers by then!
    12. Our favorite way to eat them, besides straight out of the jar is on sandwiches. Enjoy!

Notes

  • Chicago Pickling Cucumbers make great crunchy pickles. If you want to pickle them whole, pick cucumbers when they are still quite small. I let them get about 6” long and can get quite a few pickles from them.
  • Quart canning jars are the perfect size jars for canning pickles. You don't have to cut the pickles in half to make them fit in the jar.
  • Pickles should never be stored in direct sunlight because light speeds up spoilage rates by causing oxidation, discoloration, changes in texture and more spoiling.

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