Interested in learning how to make cucumber pickles that will be shelf stable, so you can store them in your pantry? While there are several methods available for making pickles, this recipe will go over the basics to can pickles using a water bath canner. Often during the harvest season we’ll make quick refrigerator pickles, fermented pickles as well as these canned pickles. Each method has its benefits and its place in preserving the harvest.

Any time you are canning, it’s important to follow an updated, tested recipe to ensure you are using methods to keep you and your family safe. Make sure you are using unblemished cucumbers, wash your hands and sterilize your equipment before getting started.

Come watch us take you through the process and offer our tips and tricks along the way! 

This recipe was based on the Kosher Dill Pickle recipe found in Can It by Jackie Callahan Parente.