You have an overload of cucumbers in your garden and decide that canning pickles is the best way to perpetuate the harvest. But which method is best – the traditional canning method? Or the new flash fridge method? I’ll take you through both step-by-step and let my favorite taste-testers share which method tastes the best.
We had a lovely harvest of cucumbers this year. The picture below shows one of three batches – all with this many cucumbers. I like using the larger, wide-mouthed canning jars, rather than the ones with the narrow tops.
Step #1 – Cut the cucumbers into spears.
Trust me when I say when the jar looks full, you can still fit another one or two or three spears inside. You want the jars to be as full as possible. Cut the spears so that they fit just below the top groove of the jar. I learned this the hard way! When you are cutting your cucumbers to fit into the jars, use the leftover cucumber pieces for a salad!
Step #2 – Prepare the brine.
Use the recipe below to prepare the brine. Pour the brine into the jars until the spears are covered.
Click on the recipe card to open a new window for a printable version.
Step #3 – Traditional Canning Method
I now have a canner, which is 100% recommended. But at the time when I didn’t, I used a large pot, filled it with water, and brought it to a boil.
Be careful when removing the jars as they will be extremely hot. Place on a towel to cool. Place in a cool, dark place for a month before eating. Once you open the jar, keep them in the refrigerator.
Step #3 – Refrigerator Method
After you add the brine and seal the lids, place in the refrigerator for 4 days or up to a week. They will be ready to eat after then! The more time, the more flavorful they will be.
I took a little Facebook poll, and many folks use the traditional canning method. Allegedly everyone has the Ball Canning Book as part of their recipe collection. I felt kind of left behind… like all of the cool kids are canning pickles but me! Not anymore!
Psst… want garden harvest recipes you can make all year long? Click below…
So how did they turn out?
According to my official taste testers, the traditional canned pickles had better flavor. They weren’t as crispy as the refrigerator pickles, but they still had a crunch.
You know that hoard of cucumbers comes every year! Are you ready?
Are you Inspired?
Be sure to download your FREE Garden Harvest Cookbook for plant to plate recipes all year long!
Love, hugs, and where’s the peck of pickles Peter Piper picked?HERE.