Are you ready to experience the unbelievably crisp, tangy crunch of homemade canned pickle spears? Forget those limp, store-bought pickles; this recipe will guide you through creating the perfect, intensely flavorful pickles right in your own kitchen. It's easier than you think, making it a fantastic addition to your repertoire of easy recipes and healthy meals. This homemade cooking project is perfect for adding a delicious zing to any meal, and they make a fantastic homemade gift too!
Ingredients:
- 2 pounds pickling cucumbers, small to medium size
- 2 cups white vinegar
- 1 cup water
- 1/2 cup canning salt (not table salt)
- 4 cloves garlic, smashed
- 2 teaspoons mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- Fresh dill sprigs (optional, for added flavor)
Equipment:
- 2 pint-sized canning jars with lids and bands
- Large pot for boiling water
- Canning rack or tongs (for safe jar handling)
- Jar lifter (recommended for easier handling)
Instructions:
Step 1: Prepare the Cucumbers
Wash the cucumbers thoroughly. Trim the ends and, if desired, cut them into spears. Pack the spears tightly into the sterilized canning jars, leaving about 1/2 inch headspace at the top. Add a few smashed garlic cloves, mustard seeds, celery seeds, peppercorns, and red pepper flakes (if using) to each jar. If using dill, add a sprig to each jar.
Step 2: Prepare the Brine
In a large saucepan, combine the white vinegar, water, and canning salt. Bring the mixture to a rolling boil over high heat, stirring until the salt is completely dissolved. This creates the pickling brine.
Step 3: Fill the Jars and Process
Carefully pour the boiling brine over the cucumbers in the jars, leaving that 1/2-inch headspace. Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil to gently push bubbles to the surface. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the lids and bands onto the jars, tightening them fingertip tight.
Step 4: Canning Process
Place the jars on a canning rack in a large pot. Add enough water to cover the jars by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes (for pint jars). Ensure the water stays at a rolling boil throughout the entire process.
Step 5: Cool and Check Seals
Carefully remove the jars from the boiling water using a jar lifter and place them on a towel-lined surface, leaving them undisturbed to cool completely. You should hear a "pop" sound as the jars seal. After cooling, press gently on the center of each lid. If the lid doesn't flex, it's sealed. If any jars haven't sealed, refrigerate them and consume them within a week.
Cooking Tips and Variations:
- For crispier pickles: Use pickling cucumbers, which are specifically bred for pickling and tend to stay firmer.
- Adjust the spice: Control the heat by adjusting the amount of red pepper flakes. For a milder flavor, omit them entirely.
- Add other spices: Experiment with different spices like turmeric, coriander, or allspice for unique flavor profiles.
- Sweet pickles: Add a touch of sugar (1/4 to 1/2 cup) to the brine for sweeter pickles.
Nutritional Information (per serving, approximate):
Calories: 10-15, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: High (due to salt), Carbohydrates: 2g, Fiber: 0g, Sugar: 1g, Protein: 0g. Nutritional information will vary based on serving size and added ingredients.
These delicious homemade canned pickle spears are a great addition to sandwiches, burgers, salads, or enjoyed as a tasty snack on their own. These quick dinner ideas are perfect for adding to your meal prep! This recipe is a true testament to the joy of homemade cooking, resulting in a superior taste and texture compared to store-bought options. Enjoy!