𝗣𝗶𝗰𝗸𝗹𝗲𝘀

Cucurbitacins (pumpkins, gourds, and cucumbers) are toxic at high levels, but they are so bitter that it is almost impossible for someone to consume enough of them to get sick.

DO NOT can bitter cucumbers.

Pickling Help-Pickles Problem Solver

 Click here for 5 Tips For Crispy Pickles

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14 Day Sweet Pickles NCHFP

Asian Pickles Bernardin

Bread-and-Butter Pickles ~ NCHFP

Bread and Butter Brown Mustard Ball® (see below)

Bread-and-Butter Pickles ~ Ball® see below
Bread & Butter Pickles

Cucumber Lemon Pickles
Cuked Honey Spears

Dill Pickles Fermented Bernardin
Dill Pickles w/reduced sodium Ball®
Dill Slices Bernardin

Garlic Dills
Gherkin Sweet Pickles NCHFP

Kosher Dill Pickles by Ball ®
Kosher Style Dill Green Tomato Pickles NCHFP
Kosher Dill Refrigerator Pickles mrs wages
Marrow (Squash) and Onion Mustard Pickles Bernardin
Mixed Spring Pickle by Ball® see below
Mrs Wages Spicy Pickles

Quick Fresh-Pack Dill Pickles NCHFP

Refrigerator Bread Butter Pickles Recipe by McCormick ®

Sliced Dill Pickles by Ball®
Sweet Fermented Gherkins
Sweet Icicle Fermented Pickles
Sweet Pickles
Sweet Pickles Traditional 9 Day
Sweet Sliced Dills

Traditional Bread & Butter Pickles

Quick Fresh-Pack Whole Dill Pickles
Quick Sweet Pickles NCHFP

Zucchini Pickles 
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Lemon Cucumber Pickles

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Bread and Butter Brown Mustard Pickles

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Garlic Dill Pickles (Food in Jars)

These can be made as spears, halves, coins or pickle the cucumbers whole.

Ingredients
2 overflowing quarts of pickling cucumbers
4 cups apple cider vinegar
4 cups water
5 tablespoons pickling salt
16 garlic cloves, peeled (2 per jar)**
¼ teaspoon crushed red pepper per pint jar (omit if you don’t like spicy)
1 teaspoon dill seed per pint jar
½ teaspoon black peppercorns per pint jar (4 teaspoons total)


Instructions
Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving ½ inch headspace.

Wipe rims, apply lids and rings and process Pints in a boiling water bath for 10 minutes. Quarts for 15 minutes

When rime is up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

Pickles can be stored in a cool, dry place for up to a year.

If you want to skip the boiling water process, these pickles are also wonderful as refrigerator pickles. Just pop the jars into the fridge once they’re cool.

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Bread and Butter Pickles

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Brined Dill Pickles

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Cucumber Chips


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Cucumber Chunks


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Cucumber Rings


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Cucumber Sandwich Pickles


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Dill Pickles



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End of the Garden Pickles

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French Sour Pickle

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Grandma's Dill Pickle 2 Day

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Hamburger Dills


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Hot Pickle Mix



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Icicle Pickles (Sweet)


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Kosher Style Pickles



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Mixed Mustard Pickles



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Mixed Pickles

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Mixed Spring Pickle

Preserving Method: Water Bath Canning

Makes about 4 (24 oz) pint-and-a-half jars

Asparagus, radishes and sugar snap peas are some of Spring's most glorious vegetables, why not pickle them all together? Adjusting the spiciness of the flavorful brine per-jar makes this a versatile pickle to have on hand.

YOU WILL NEED

· 5 cups white vinegar
· 2 1/2 cups water
· 4 tbsp. Ball Salt for Pickling and Preserving
· 1/4cup sugar or honey
· 20 spears thick asparagus, trimmed to 6 inch lengths
· 8 green onions, trimmed to 5 inch lengths and halved lengthwise
· 8 radishes, halved
· 1 small bulb fennel, outer sections removed, halved, cored and sliced into 1/2 inch thick sections
· 1/2 lb sugar snap peas, any tough strings removed
· 4 stalks celery, trimmed, halved lengthwise, cut into 5 inch lengths (4 per jar)
· 12 chive flowers, if available
· 1 small red onion, peeled and quartered
· 4 cloves garlic, lightly smashed
· 1 tsp. mustard seed- per jar
· 1 tsp. Black peppercorns- per jar
· 1 tsp. chili flakes (or less, to taste) -per jar
· 1/2 tsp. coriander seeds- per jar
· 1/2 tsp. dill seeds – per jar

DIRECTIONS
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Bring first 4 ingredients to a boil in a large stainless steel saucepan over medium heat.
Place 1 tsp. peppercorns, 1 tsp. mustard seeds, 1 tsp. chili flakes, 1/2 tsp. coriander seeds, 1/2 tsp. dill seeds and one clove smashed garlic in a hot jar.
Pack prepared vegetables into hot jar, leaving a ½ inch headspace. Ladle hot pickling liquid over vegetables leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

 

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Mustard Pickles



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Mustard Pickles (Chunky)


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Mustard Pickles by Ball®

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Quick Fresh Pack Whole dill Pickles

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Quick Sweet Pickles (no lime)

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Sweet Gherkin Pickles


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Sweet Cucumber Pickles


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Sweet Pickle Spears

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Traditional Bread & Butter Pickles

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WATERMELON, CUCUMBER, JALAPEÑO PICKLES

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Watermelon Rind Pickles

Preserving Method: Water Bath Canning
Makes about 6 pint jars

A classic watermelon rind pickle taken to new heights with jalapeño slices and cucumbers. Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
YOU WILL NEED


6 Tbsp. Ball® Salt for Pickling & Preserving, divided
9 cups water, divided
1 (8-lb.) watermelon*
2 lb. medium pickling cucumbers, such as Kirby
1⁄2 lb. jalapeño peppers
Ice cubes
2 Tbsp. pickling spice
Cheesecloth Kitchen String
4 cups sugar
3 cups white vinegar (5% acidity)
1 1⁄2 tsp. mustard seeds
18 whole cloves

6 Ball® Pint (16 oz) glass preserving jars with lids and bands

Ball® Pickle Crisp (optional)


Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
DIRECTIONS

1. Dissolve 1⁄4 cup pickling salt in 1 qt. water in a large bowl. Trim green peel and pink flesh from thick watermelon rind. Cut rind into 1-inch pieces to measure 8 cups. Add rind to salt water, adding additional water, if necessary, to cover rind. Cover with plastic wrap and let stand 6 hours.

2. After 3 hours, dissolve remaining 2 Tbsp. salt in 1 qt. water in another large bowl.

3. Scrub cucumbers under cold running water. Cut cucumbers into 1⁄4-inch-thick slices to measure 6 cups. Remove stems from jalapeños; cut into 1⁄2-inch -thick slices to measure 2 cups. Place cucumber and jalapeño slices in salt water in second bowl. Cover with a thick layer of ice cubes. Cover and let stand 3 hours.

4. Bring a large pot of water to a boil. Drain rind, discarding brine; rinse. Drain. Rinse bowl. Add drained rind to boiling water. Cook 5 to 6 minutes or until crisp-tender. Drain. Rinse with cold water to stop the cooking process. Drain; return rind to rinsed bowl.

5. Drain cucumber mixture, discarding brine and any unmelted ice cubes. Rinse cucumber mixture; drain.

6. Place pickling spice on a 4-inch square of cheesecloth; tie with kitchen string. Bring sugar, vinegar, spice bag, and remaining 1 cup water to a boil in a 6-qt. stainless steel or enameled Dutch oven; cover, reduce heat, and simmer 5 minutes. Add rind and cucumber mixture. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Remove and discard spice bag.

7. Place 1⁄4 tsp. mustard seeds and 3 whole cloves in a hot jar. Using a slotted spoon, firmly pack rind mixture in jar, leaving 1⁄2-inch headspace. Ladle hot pickling liquid over rind mixture, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

8. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

*Choose a watermelon with pickling in mind, making sure the rind is firm and bright colored, free of bruises.

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FOR CRISP PICKLES

You can use Mrs.Wages and add pickle crisp AND/OR Use fresh cukes. 

Cut blossom ends off. 

Soak in ice water bath at least 2 to 4 hours or more before canning. 

Use 3 to 4-inch cukes or do slices or spears. 

Use pickle crisp.

Follow remaining directions for the pickles you want and refrigerate or WB as directed.
*Pickling cucumbers will be crisper than table cucumbers but both are safe to pickle. 

Cucurbitacins are toxic at high levels, but they are so bitter that it is almost impossible for someone to consume enough of them to get sick.

DO NOT can bitter cucumbers.

DILL

**NOTE: For spicy pickles, you can add hot peppers or pepper flakes to any recipe.


https://nchfp.uga.edu/how/can_06/low_temp_pasteur.html