If this is your first time pickling, or it has been awhile, it is recommended that you read Using Boiling Water Canners, General Canning Information, and General Pickling Information before beginning.  

2. Ingredients

(Makes about 9 pints or 18 half-pints)

• 12 cups finely chopped cucumbers (remove large seeds, if desired)
• 3 cups finely chopped green peppers
• 3 cups finely chopped red peppers
• 1 cup finely chopped onions
• 3/4 cup canning and pickling salt
• 4 cups ice
• 8 cups water
• 4 teaspoons each mustard seed, turmeric, whole allspice and whole cloves
• 2 cups sugar
• 6 cups white vinegar (5% acidity)

3. Equipment

• Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)

• Canning jars: use standard canning jars without cracks or chips (see recipe for sizes)
• Lids and bands: bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
• Long-handled spoon
• Wide-mouth funnel
• Jar lifter
• Lid wand (for placing lids on jars)
• Bubble freer, or a plastic or rubber knife-like utensil (for removing air bubbles from jars)
• Ruler for measuring headspace. (Some bubble freers include this feature)
• Large bowl or container
• Large cooking pot
• Medium pot for preparing brine
• Medium pot for extra boiling water
• Towels or wire rack for cooling jars
• Paper towels
• Hot pads
• Cutting board
• Knives
• Food thermometer for measuring temperature of processing water 
• Timer or clock

 4. Prepare Canning Equipment

Water Bath Canner-

• Assemble and wash equipment and containers.
  • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
• Follow manufacturer’s instructions for preparing lids.
• Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
• Center the canner over the burner and preheat the water to 180 degrees F for hot-packed foods.
• In medium pot, boil some extra water to use later, as needed, to cover the jars.
• Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

• In a large container or bowl, add chopped cucumbers, peppers, onions, salt and ice to water and let stand 4 hours.
• Drain and cover vegetables with fresh ice water for another 1 hour.
• Drain again.
• Combine spices in a spice bag or cheesecloth bag.
• In a medium pot, add spice bag, sugar and vinegar. Bring to a boil. 
• Pour mixture over vegetables. Cover and refrigerate 24 hours.
• Remove relish mixtures from refrigerator and heat to boiling in a large pot.

6. Pack Jars

• Fill jars with hot relish mixture, leaving 1/2-inch headspace.
• Remove air bubbles and add more relish, as needed, so headspace is 1/2-inch.
• Wipe jar rims with a clean, wet paper towel.
• Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

• With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
• Add or remove boiling water as needed until jars are covered by 1" - 2".
• Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
• Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
• When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars.
• Using jar lifter, remove jars and place them on a rack or dry towel.
• Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
• Once cool, remove the screw bands and check the seal.
• CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store

• Label jars with date and processing information.
• Store in a cool, dark place, where there is no danger of freezing.
• For best flavor, wait five to six weeks before opening.

Not sure of your elevation? Click here

Water Bath Processing Time- HALF PINTS or PINTS

0-1,000 ft	1,001-6,000 ft	6,001-10,000 ft
10 minutes	15 minutes	20 minutes

If this is your first time pickling, or it has been awhile, it is recommended that you read Using Boiling Water Canners, General Canning Information, and General Pickling Information before beginning.  

2. Ingredients

(Makes 7 to 9 pints or 4 quarts)

• 8 pounds 3-5-inch pickling cucumbers
• 1 ¼ cup canning and pickling salt (divided)
• 2 gallons cold water
• 1 ½ quarts vinegar (5% acidity)
• ¼ cup sugar
• 2 quarts water
• 2 tablespoons whole mixed pickling spice
• 3 tablespoons whole mustard seed
  • ~1 teaspoon/pint
• 14 heads fresh dill, or 4 ½ tablespoons dill seed

3. Equipment

• Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)

• Canning jars: use standard canning jars without cracks or chips (see recipe for sizes)
• Lids and bands: bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
• Long-handled spoon
• Wide-mouth funnel
• Jar lifter
• Lid wand 
• Bubble freer, or a plastic or rubber knife-like utensil
• Ruler for measuring headspace. (Some bubble freers include this feature)
• 4-quart pot for preparing brine
• Medium pot for extra boiling water
• 10-quart container or bowl for soaking cucumbers
• Towels or wire rack for cooling jars
• Spice bag or cheesecloth 
• Paper towels
• Hot pads
• Cutting board
• Knives
• Food thermometer for measuring temperature of processing water 
• Timer or clock

4. Prepare Canning Equipment

Water Bath Canner-

• Assemble and wash equipment and containers.
  • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
• Follow manufacturer’s instructions for preparing lids.
• Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
• Center the canner over the burner and preheat the water to 140 degrees F for raw-packed foods.
• In medium pot, boil some extra water to use later, as needed, to cover the jars.
• Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

Prepare Cucumbers-

• Wash cucumbers.
• Cut off 1/16" from blossom end and discard.
• In a large container, dissolve ¾ cup salt in 2 gallons of cold water.
• Add cucumbers and let stand 12 hours.
• Drain.

Prepare Pickling Solution-

• Combine vinegar, 1/2 cup salt, sugar and 2 quarts water in a large pot.
• Add mixed pickling spice tied in a spice bag or piece of cheesecloth.
• Heat to boiling.

6. Pack Jars

• Fill jars with cucumbers.
• Add 1 teaspoon mustard seed and 1 ½ teaspoons of dill seed (or 1 ½ fresh dill heads) to each pint jar. (Use twice this amount for a quart-sized jar).
• Pour hot pickling solution over cucumbers, leaving 1/2-inch headspace.
• Remove air bubbles and add more pickling solution as needed so headspace is ½-inch.
• Wipe jar rims with a clean, wet paper towel.
• Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

• With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
• Add or remove boiling water as needed until jars are covered by 1" - 2".
• Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
• Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
• When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars.
• Using jar lifter, remove jars and place them on a rack or dry towel.
• Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
• Once cool, remove the screw bands and check the seal.
• CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store

• Label jars with date and processing information.
• Store in a cool, dark place, where there is no danger of freezing.
• For best flavor in pickles, wait five to six weeks before opening.

Not sure of your elevation? Click here

Water bath processing time-PINTS

0-1,000 ft	1,001-6,000 ft	6,001-10,000 ft
10 minutes	15 minutes	20 minutes

Water bath processing time-QUARTS

0-1,001 ft	1,001-6,000 ft	6,001-10,000 ft
15 minutes	20 minutes	25 minutes

If this is your first time pickling, or it has been awhile, it is recommended that you read Using Boiling Water Canners, General Canning Information, and General Pickling Information before beginning.  

2. Ingredients

(Makes 7 to 9 pints)

• 8 pounds of 3- to 4-inch pickling cucumbers
• 1/3 cup canning and pickling salt
• Crushed or cubed ice
• 4 1/2 cups sugar
• 3 1/2 cups vinegar (5% acidity)
• 2 teaspoons celery seed
• 1 tablespoon whole allspice
• 2 tablespoons mustard seed

3. Equipment

• Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)

• Canning jars: use standard canning jars without cracks or chips (see recipe for sizes)
• Lids and bands: bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
• Long-handled spoon
• Wide-mouth funnel
• Jar lifter
• Lid wand (for lifting and placing lids on  jars) 
• Bubble freer, or a plastic or rubber knife-like utensil (for removing air bubbles from jars)
• Ruler for measuring headspace. (Some bubble freers include this feature)
• Large bowl
• 4-quart pot for preparing brine
• Medium pot for extra boiling water
• 10-quart pot or bowl for soaking cucumbers
• Towels or wire rack for cooling jars
• Clean white cloth for pickling spices
• Paper towels
• Hot pads
• Cutting board
• Knives
• Food thermometer for measuring temperature of processing water 
• Timer or clock

4. Prepare Canning Equipment

Water Bath Canner-

• Assemble and wash equipment and containers.
  • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
• Follow manufacturer’s instructions for preparing lids.
• Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
• Center the canner over the burner and preheat the water to 140 degrees F for raw-packed foods.
• In medium pot, boil some extra water to use later, as needed, to cover the jars.
• Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

Prepare Cucumbers-

• Wash cucumbers.
• Cut 1/16" off blossom end and discard.
• Cut cucumbers into slices or strips.
• Place in large bowl and sprinkle with 1/3 cup salt.
• Cover with 2 inches of crushed or cubed ice.
• Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.

Prepare Pickling Solution-

• Combine sugar, vinegar, celery seed, allspice and mustard seed in a medium pot.
• Heat to boiling.

6. Pack Jars

• Drain cucumbers and pack into clean jars.
• Fill jars to 1/2 inch from top with hot pickling solution.
• Remove air bubbles and add more pickling solution, as needed, so headspace is 1/2-inch.
• Wipe jar rims with a clean, wet paper towel.
• Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

• With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
• Add or remove boiling water as needed until jars are covered by 1" - 2".
• Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
• Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
• When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars.
• Using jar lifter, remove jars and place them on a rack or dry towel.
• Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
• Once cool, remove the screw bands and check the seal.
• CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store

• Label jars with date and processing information.
• Store in a cool, dark place, where there is no danger of freezing.
• For best flavor in pickles, wait five to six weeks before opening.

Not sure of your elevation? Click here

Water Bath Processing Time-PINTS

0-1,000 ft	1,001-6,000 ft	6,001-10,000 ft
10 minutes	15 minutes	20 minutes

Water Bath Processing Time- QUART

0-1,000 ft	1,001-6,000 ft	6,001-10,000 ft
15 minutes	20 minutes	25 minutes

2. Ingredients

• 4 pounds (3- to 5-inch) pickling cucumbers
• 6 cups vinegar (5 percent)
• 6 cups sugar
• 2 Tbsp canning or pickling salt
• 1 1/2 tsp celery seed
• 1 1/2 tsp mustard seed
• 2 large onions, thinly sliced
• 8 heads fresh dill

3. Equipment

• Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)

• Canning jars: use standard canning jars without cracks or chips (see recipe for sizes)
• Lids and bands: bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
• Measuring cups and spoons
• Long-handled spoon
• Wide-mouth funnel
• Jar lifter
• Lid wand (for placing lids on jars)
• Bubble freer, or a plastic or rubber knife-like utensil (for removing air bubbles from jars)
• Ruler for measuring headspace. (Some bubble freers include this feature)
• Large bowl or container
• Large cooking pot
• Medium pot for preparing brine
• Medium pot for extra boiling water
• Towels or wire rack for cooling jars
• Paper towels
• Hot pads
• Cutting board
• Knives
• Food thermometer for measuring temperature of processing water 
• Timer or clock

 4. Prepare Canning Equipment

Water Bath Canner-

• Assemble and wash equipment and containers.
  • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
• Follow manufacturer’s instructions for preparing lids.
• Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars.
• Center the canner over the burner and preheat the water to 140 degrees F for raw-packed foods.
• In medium pot, boil some extra water to use later, as needed, to cover the jars.
• Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

• Wash cucumbers.
• Cut 1/16 inch off blossom end and discard. Cut cucumbers into 1/4-inch slices.
• Combine vinegar, sugar, salt, celery and mustard seeds in large saucepan and bring to a boil.
• Place 2 slices of onion and 1/2 dill head in each pint jar.

6. Pack Jars

• Fill jars with cucumber slices, leaving 1/2-inch head-space.
• Add one slice of onion and one-half head dill on top.
• Pour hot pickling solution over cucumbers, leaving 1/4-inch headspace. Remove air bubbles. 
• Wipe rim with clean, wet paper towel.
• Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

• With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
• Add or remove boiling water as needed until jars are covered by 1" - 2".
• Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
• Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
• When processing time is up, turn off heat and remove canner lid. 
• Using jar lifter, remove jars and place them on a rack or dry towel.
• Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
• Once cool, remove the screw bands and check the seal.
• CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store

• Label jars with date and processing information.
• Store in a cool, dark place, where there is no danger of freezing.

Not sure of your elevation? Click here

Water Bath Processing Time-PINTS

1,001-6,000 ft	6,001-10,000 ft
20 minutes	25 minutes

If this is your first time pickling, or it has been awhile, it is recommended that you read Using Boiling Water Canners, General Canning Information, and General Pickling Information before beginning.  

2. Ingredients

• 4 pounds (3- to 5-inch) pickling cucumbers

• Canning syrup:
  • 1 2/3 cups distilled white vinegar (5%)
  • 3 cups sugar
  • 1 Tbsp whole allspice
  • 2 1/4 tsp celery seed

• Brining solution:
  • 1 quart distilled white vinegar (5%)
  • 1 Tbsp canning or pickling salt
  • 1 Tbsp mustard seed
  • 1/2 cup sugar

3. Equipment

• Water bath canner: Large covered pot (with a tight-fitting cover and a rack) that is deep enough to cover the rack and canning jars by 1 to 2 inches of boiling water. (At least 10 inches deep for pint jars, and 12 inches deep for quart jars.)

• Canning jars: use standard canning jars without cracks or chips (see recipe for sizes)
• Lids and bands: bands can be reused if they are in good shape, but lids must be new to ensure a proper seal
• Measuring cups and spoons
• Long-handled spoon
• Wide-mouth funnel
• Jar lifter
• Lid wand (for placing lids on jars)
• Bubble freer, or a plastic or rubber knife-like utensil (for removing air bubbles from jars)
• Ruler for measuring headspace. (Some bubble freers include this feature)
• Large bowl or container
• Large cooking pot
• Medium pot for preparing brine
• Medium pot for extra boiling water
• Towels or wire rack for cooling jars
• Paper towels
• Hot pads
• Cutting board
• Knives
• Food thermometer for measuring temperature of processing water 
• Timer or clock

 4. Prepare Canning Equipment

Water Bath Canner-

• Assemble and wash equipment and containers.
  • Wash canning jars in soapy water, rinse, and keep hot. (This can be done in a dishwasher or by placing jars in the water that is heating in your canner.)
• Follow manufacturer’s instructions for preparing lids.
• Place rack in the bottom of a boiling water canner. Fill the canner approximately half full with clean warm water for a canner load of pint jars.
• Center the canner over the burner and preheat the water to 180 degrees F for hot-packed foods.
• In medium pot, boil some extra water to use later, as needed, to cover the jars.
• Begin preparing food for your jars while this water is preheating.

5. Prepare Ingredients

• Wash cucumbers.
• Cut 1/16 inch off blossom end and discard. Cut cucumbers into 1/4-inch slices.
• Combine all ingredients for the canning syrup in a saucepan and bring to a boil. Keep syrup hot until used.
• In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers and cover.
• Bring to a boil and simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Drain the cucumber slices.

6. Pack Jars

• Fill clean pint jars to 1/2 inch of jar tops with drained cucumber slices.
• Cover with hot canning syrup, leaving 1/2 inch of headspace.
• Remove air bubbles with a nonmetallic knife.
• Wipe rim with clean, wet paper towel.
• Place lid on jar and add screw band. Screw the band down fingertip tight- not too loose nor too tight. Follow lid manufacturer's directions for tightening the jar lids properly.

7. Process Jars

Water Bath Canner-

• With jar lifter, place jars on canning rack in large pot, which is filled with hot water. Jars should not touch each other.
• Add or remove boiling water as needed until jars are covered by 1" - 2".
• Turn heat to high and bring to a vigorous boil. Set timer for correct processing time. Refer to the tables below for processing time for your elevation and jar size.
• Cover canner with lid and lower heat setting to maintain a gentle boil throughout processing time.
• When processing time is up, turn off heat and remove canner lid. Wait 5 minutes before removing jars.
• Using jar lifter, remove jars and place them on a rack or dry towel.
• Allow the jars to cool untouched, away from drafts, for 12 to 24 hours before testing lid seals.
• Once cool, remove the screw bands and check the seal.
• CAUTION! If any jars do not seal, they are NOT shelf-stable and should be stored in the refrigerator until consumed.

8. Store

• Label jars with date and processing information.
• Store in a cool, dark place, where there is no danger of freezing.

Not sure of your elevation? Click here

Water Bath Processing Time-PINTS

1,001-6,000 ft	6,001-10,000 ft
15 minutes	20 minutes