When preserving fresh foods at home, follow proper
techniques to prevent foodborne illness. ese safety-
tested methods can be used to process cucumbers.
Always wash your hands before preparing any
recipe.
Making Pickles
Quality
Select rm cucumbers of the appropriate size, about
1½ inches for gherkins and 4 inches for dills. Use
odd-shaped and more mature cucumbers for relishes
and bread-and-butter style pickles. Use pickling
varieties only.
Containers, Weights, and Covers for Fermenting
A 1-gallon container holds 5 pounds of fresh
cucumbers; a 5-gallon container holds 25 pounds.
Glass, unchipped enamel-lined pans, and food-
grade plastic containers may be used in place of the
traditional stone crock. Use a 1- to 3-gallon nonfood-
grade container lined with a clean, food-grade plastic
bag. Do not use garbage bags or trash liners. Before
using, wash all the containers, plates, and jars in hot,
soapy water and rinse well with hot water.
To hold the cucumbers under the brine, place a dinner
plate or pie plate inside the container. Weigh it down
with two or three sealed quart jars of water or a food-
grade plastic bag containing 3 quarts of water and 4½
tablespoons of salt. en cover the container with a
heavy, clean bath towel to reduce mold growth on the
brine surface.
Salt, Sugar, and Vinegar
Use canning or pickling salt. Anti-caking material
in other salts may turn brine cloudy. Flake salt varies
in density and is not recommended for pickled and
fermented foods.
In brined pickles, salt provides characteristic avor
and is vital to safety and texture. In fermented foods,
salt favors the growth of desirable bacteria and
inhibits the growth of others. Caution: Do not reduce
the amount of salt when making fermented pickles.
White granulated and brown sugars are the
sweeteners most often used in pickling. Corn syrup
and honey may produce undesirable avors and
should not be used unless specied in a tested recipe.
Similarly, use sugar substitute only if the recipe calls
for it as some sugar substitutes may cause bitterness.
Use either white distilled or apple cider vinegars of 5
percent acidity (50 grain). White vinegar is preferable
when a light color is desired.
Safety Tips
e acid level in a pickled product is as important to
its safety as it is to its taste and texture.
1. Do not change vinegar, food, or water amounts in
a recipe. Do not use homemade vinegar or vinegar
with unknown acidity.
2. Only use recipes with tested amounts of ingredients.
3. ere must be enough acid in the mixed product
to prevent the growth of Clostridium botulinum
bacteria. If these bacteria grow inside the jars, they
can produce the toxin that causes botulism, an often
fatal form of food poisoning.
Canning
To learn more about water bath or steam canning,
see How-to Guide to Water Bath Canning and Steam
Canning (MF3241).
Kansas State University Agricultural Experiment Station and Cooperative Extension Service
cucumbers
cucumbers
Preparing Jars and Lids
For all canning recipes processed less than 10
minutes, wash and sterilize jars by placing them
inside a boiling water canner and cover with
water. Boil jars for at least 10 minutes and keep
them hot.
Preheating is not required for standard metal
lids. Always wash lids in hot, soapy water
before use. If using reusable plastic lid systems
with rubber rings, follow the manufacturer’s
directions.
2
Low-Temperature Pasteurization Treatment for
Canning Cucumber Pickles
Place the jars in a canner lled halfway with warm
(120°F to 140°F) water. Add hot water to a level of
1 inch above the jars. Heat the water and maintain a
temperature of 180°F to 185°F for 30 minutes. Use
a candy or food thermometer to be sure it stays at
that temperature the entire processing time. Pickles
may soften at temperatures higher than 185°F. is
method results in a better product texture but must be
carefully managed to avoid possible spoilage. Caution:
Use only when the recipe indicates.
After Processing
Do not retighten screw bands. Cool the jars 12 to
24 hours and remove the screw bands. Check the lid
seals. If the center of the lid is indented, the jar is
sealed. Wash, dry, label, date, and store sealed jars in a
clean, cool, dark place. If the lid is unsealed, examine
and replace the jar if it is defective, use a new lid,
and reprocess as before. Wash the screw bands and
store separately. After processing and cooling, the jars
should be stored four to ve weeks to develop ideal
avor. Pickles are best if used within one year.
Fermented Dill Pickles
Use the following quantities for each gallon capacity
of your fermentation container.
• 4 pounds 4-inch pickling cucumbers
• 2 tablespoons dill seed or 4 to 5 heads fresh or dry
dill
• ½ cup canning and pickling salt
• ¼ cup vinegar (5% acidity)
• 8 cups water and one or more of the following
ingredients:
• 2 cloves garlic (optional)
• 2 dried red peppers (optional)
• 2 teaspoons whole mixed pickling spices
(optional)
Procedure
Rinse and scrub cucumbers. Cut a -inch slice o
the blossom end and discard. Leave ¼-inch of the
stem attached. Place half of the dill and spices on the
bottom of a clean, suitable container. Add cucumbers,
remaining dill, and spices. Dissolve salt in vinegar and
water and pour over cucumbers. Add a suitable cover
and weight. Store at a temperature between 70°F and
75°F about three to four weeks while fermenting.
Temperatures of 55°F to 65°F are acceptable, but
fermentation will take ve to six weeks. Avoid
temperatures above 80°F, or the pickles will become
too soft during fermentation.
Fermenting pickles cure slowly. Check the container
several times a week, and promptly remove surface
scum or mold.
Caution: If the pickles become soft and slimy or
develop a disagreeable odor, discard them. Fully
fermented pickles may be stored in the original
container for about four to six months provided they
are refrigerated and surface scum and molds are
removed regularly.
Canning fully fermented pickles is a better way
to store them. To can them, pour the brine into a
pan, heat it slowly to a boil, and simmer 5 minutes.
Filter brine through paper coee lters to reduce the
cloudiness, if desired. Fill jars with pickles and hot
brine, leaving ½-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars
with a damp clean paper towel. Apply lids and rings
ngertip-tight. Process in a boiling water bath or
steam canner as described in Table 1, or use the low-
temperature pasteurization treatment as described
above. Turn o heat and remove canner lid. Let jars
cool 5 minutes. Remove jars from canner; do not
retighten bands. Cool completely, check seals, label,
date, and store.
Nutrition: Fermented Dill Pickles
Serving size: 1 4-inch spear — 16 calories, 0 g fat, 3 g
carbohydrates, 1 g protein, 1 g ber, 1090 mg sodium, 1 g sugar
Quick Fresh-Packed Dill Pickles
Yield: 7 to 9 pints
• 8 pounds of 3- to 5-inch pickling cucumbers
• 2 gallons water
• 1¼ cups canning or pickling salt (divided)
• 1½ quarts vinegar (5% acidity)
• ¼ cup sugar
• 2 quarts water
• 2 tablespoons whole mixed pickling spice
• About 3 tablespoons whole mustard seed (1 tsp.
per pint jar)
• About 14 heads fresh dill (1½ heads per pint jar),
or 4½ tablespoons dill seed (1½ teaspoons per pint
jar)
3
Procedure
Rinse and scrub cucumbers. Cut -inch slice o the
blossom end and discard, leaving ¼ inch of the stem
attached. Dissolve ¾ cup of salt in 2 gallons of water.
Pour over cucumbers and let stand 12 hours. Drain.
Combine vinegar, ½ cup salt, sugar, and 2 quarts of
water. Add mixed pickling spices tied in a clean white
cloth. Heat to boiling. Fill hot jars with cucumbers.
Add 1 teaspoon mustard seed and 1½ heads fresh dill
per pint. Cover with boiling pickling solution, leaving
½-inch headspace. Remove air bubbles and adjust
headspace if needed. Wipe rims of jars with a damp
clean paper towel. Apply lids and rings ngertip-
tight. Process in a boiling water bath or steam canner
as described in Table 1, or use the low-temperature
pasteurization treatment described on page 2. Turn o
heat and remove canner lid. Let jars cool 5 minutes.
Remove jars from canner; do not retighten bands.
Cool completely, check seals, label, date, and store.
Nutrition: Quick Fresh-Packed Dill Pickles
Serving size: 1 4” spear — 16 calories, 0 g fat, 3 g carbohydrates,
1 g protein, 1 g ber, 1090 mg sodium, 1 g sugar
Quick Sweet Pickles
May be canned as strips or slices.
Yield: About 7 to 9 pints
• 8 pounds of 3- to 4-inch pickling cucumbers
• ⅓ cup canning or pickling salt
• 4½ cups sugar
• 3½ cups vinegar (5% acidity)
• 2 teaspoons celery seed
• 1 tablespoon whole allspice
• 2 tablespoons mustard seed
• 1 cup pickling lime (optional, for rmer pickles)*
Procedure
Preparation Without Lime: Rinse and scrub cucumbers.
Cut a -inch slice o the blossom end and discard,
but leave ¼ inch of the stem attached. Slice or cut in
spears, if desired. Place in a bowl and sprinkle with ⅓
cup of salt. Cover with 2 inches of crushed or cubed
ice. Refrigerate 3 to 4 hours. Add more ice as needed.
*Preparation With Lime for Firmer Pickles: Rinse and
scrub cucumbers. Remove -inch from the blossom
end, but leave ¼ inch of the stem attached. Slice or
cut the cucumbers into spears. Mix 1 cup pickling
lime and ½ cup salt per gallon of water in a 2- to
3-gallon crock or enamelware container.
Caution: Avoid inhaling lime dust while mixing lime-
water solution. Use ONLY food grade lime purchased
from the grocery store.
Soak cucumber slices or spears in lime water solution
for 12 to 24 hours, stirring occasionally. Remove from
lime solution, and rinse and resoak one hour in fresh
cold water. Repeat the rinsing and resoaking two
more times. Do not skip these rinsing and resoaking
steps. Handle carefully because the slices or strips will
be brittle.
To Make Pickles: Drain prepared cucumbers well.
Combine sugar, vinegar, celery seed, allspice, and
mustard seed in a 6-quart kettle. Heat to boiling.
Hot pack: Add cucumbers and heat slowly until
vinegar solution returns to a boil. Stir occasionally to
make sure mixture heats evenly. Fill sterile jars, leaving
½-inch headspace.
Raw pack: Fill jars, leaving ½-inch headspace. Add
hot pickling syrup, leaving ½-inch headspace. Remove
air bubbles and adjust headspace if needed. Wipe rims
of jars with a damp clean paper towel.
Apply lids and rings ngertip-tight. Process in a
boiling water bath or steam canner as described in
Table 1, or use the low-temperature pasteurization
treatment described on page 2. Turn o heat and
remove canner lid. Let jars cool 5 minutes. Remove
jars from canner; do not retighten bands. Cool
completely, check seals, label, date, and store.
Variation: Add 2 slices of raw onion to each jar before
lling with cucumbers.
Nutrition: Quick Sweet Pickles
Serving size: 1 3-inch spear — 20 calories, 0 g fat,
6 g carbohydrates, 0 g protein, 0 g ber, 200 mg sodium,
5 g sugar
Bread and Butter Pickles
Yield: About 8 pints
• 6 pounds of 4- to 5-inch pickling cucumbers
• 8 cups thinly sliced onions (about 3 pounds)
• ½ cup canning or pickling salt
• 4 cups vinegar (5% acidity)
• 4½ cups sugar
• 2 tablespoons mustard seed
• 1½ tablespoons celery seed
• 1 tablespoon ground turmeric
• 1 cup pickling lime (optional, for rmer pickles)*
4
Procedure
Preparation without lime: Rinse and scrub cucumbers.
Cut -inch o the blossom end and discard. Cut
into -inch slices. Combine cucumbers and onions
in a large bowl. Add salt. Cover with 2 inches of
crushed or cubed ice. Refrigerate 3 to 4 hours, adding
more ice as needed.
*Preparation with lime: Rinse and scrub cucumbers.
Cut -inch o the blossom end and discard. Cut
into -inch slices. Mix 1 cup of pickling lime and
½ cup of salt to 1 gallon of water in a 2- to 3-gallon
crock or enamelware container.
Caution: Avoid inhaling lime dust while mixing lime-
water solution. Use ONLY food-grade lime purchased
from a grocery store.
Soak cucumber slices in lime water for 12 to 24 hours,
stirring occasionally. Remove from lime solution,
rinse, and resoak 1 hour in fresh cold water. Repeat
rinsing and soaking steps two more times. Do not
skip these rinsing and resoaking steps. Handle
carefully, as slices will be brittle. Drain well.
To make pickles: Drain cucumbers and onions well.
Combine remaining ingredients in a large pot and
boil 10 minutes. Add drained cucumbers and onions
and reheat to boiling. Fill hot pint jars with the slices
and cooking syrup, leaving ½-inch headspace. Remove
air bubbles and adjust headspace if needed. Wipe rims
of jars with a damp clean paper towel. Apply lids and
rings ngertip-tight. Process in a boiling water bath
or steam canner as described in Table 1, or use the
low-temperature pasteurization treatment described
on page 2. Turn o heat and remove canner lid. Let
jars cool 5 minutes. Remove jars from canner; do not
retighten bands. Cool completely, check seals, label
and store.
Variation for squash bread-and-butter pickles: Substitute
slender (1 to 1½ inches in diameter) zucchini or
yellow summer squash for the cucumbers. Caution:
Do not use the liming variation for rmer pickles.
Nutrition: Bread and Butter Pickles
Serving size: About 3 slices — 25 calories, 0 g fat,
6 g carbohydrates, 0 g protein, 0 g ber, 300 mg sodium, 5 g sugar
Sweet Gherkin Pickles
Yield: 6 to 7 pints
• 7 pounds pickling cucumbers (1½ inches or less)
• ½ cup canning or pickling salt
• 8 cups sugar
• 6 cups vinegar (5% acidity)
• ¾ teaspoon turmeric
• 2 teaspoons celery seeds
• 2 teaspoons whole mixed pickling spice
• 2 cinnamon sticks
• ½ teaspoon fennel (optional)
• 2 teaspoons vanilla (optional)
Procedure — This is a multi-day process
Day One — Morning
Rinse and scrub cucumbers. Cut -inch slice o the
blossom end and discard, but leave a ¼ inch of the
stem attached. Place cucumbers in a large container
and cover with boiling water. Wait 6 to 8 hours.
Day One — Afternoon
Drain and add ¼ cup of salt. Cover with fresh boiling
water. Let sit overnight and morning of day two.
Day Two — Afternoon
Drain and add ¼ cup salt; cover with fresh, boiling
water. Let sit overnight.
Day Three — Morning
Drain and prick the cucumbers with a fork.
To make pickling syrup, combine and bring to a boil,
3 cups of vinegar, 3 cups of sugar, turmeric, and spices.
Pour over cucumbers. Wait 6 to 8 hours.
Day Three — Afternoon
Drain and save the pickling syrup. Add another 2
cups each of sugar and vinegar, add to the saved
syrup and reheat to a boil. Pour over pickles. Let sit
overnight.
Day Four — Morning
Drain and save the syrup. Add another 2 cups sugar
and 1 cup vinegar. Heat to boiling and pour over
pickles. Wait 6 to 8 hours.
Day Four — Afternoon
Drain and save the pickling syrup. Add 1 cup of sugar
and 2 teaspoons of vanilla (optional), and heat to
boiling.
5
Pack pickles in hot, sterile pint jars and cover with
hot syrup, leaving ½-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe rims
of jars with a damp clean paper towel. Apply lids
and rings ngertip-tight. Process in a boiling water
bath or steam canner as described Table 1, or use the
low-temperature pasteurization treatment described
on page 2. Turn o heat and remove canner lid. Let
jars cool 5 minutes. Remove jars from canner; do not
retighten bands. Cool completely, check seals, label,
date, and store.
Nutrition: Sweet Gherkin Pickles
Serving size: About 2 pickles — 30 calories, 0 g fat,
8 g carbohydrates, 0 g protein, 0 g ber, 260 mg sodium,
8 g sugar
Reduced-Sodium Sliced Dill Pickles
Yield: About 8 pints
• 4 pounds (3- to 5-inch) pickling cucumbers
• 6 cups vinegar (5% acidity)
• 6 cups sugar
• 2 tablespoons canning or pickling salt
• 1½ teaspoons celery seed
• 1½ teaspoons mustard seed
• 2 large onions, thinly sliced
• 8 heads fresh dill
Procedure
Rinse and scrub cucumbers. Cut -inch slice o the
blossom end and discard. Cut cucumbers in ¼-inch
slices. Combine vinegar, sugar, salt, celery, and mustard
seeds in a large saucepan. Bring mixture to a boil. Place
two slices of onion and half a dill head on the bottom of
each pint jar. Fill the jars with cucumber slices, leaving
½-inch headspace. Add one slice of onion and half
of a dill head on top. Pour hot pickling solution over
the cucumbers, leaving ¼-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe rims of
jars with a damp clean paper towel. Apply lids and rings
ngertip-tight. Process in a boiling water bath or steam
canner as described in Table 1. Turn o heat and remove
canner lid. Let jars cool 5 minutes. Remove jars from
canner; do not retighten bands. Cool completely, check
seals, label, date, and store.
Nutrition: Reduced Sodium Sliced Dill Pickles
Serving size: About 3 slices — 35 calories, 0 g fat,
8 g carbohydrates, 0 g protein, 0 g ber, 90 mg sodium, 8 g sugar
Reduced-Sodium Sliced Sweet Pickles
Yield: About 4 to 5 pints
• 4 pounds (3- to 4-inch) pickling cucumbers
Brining solution:
• 1 quart distilled white vinegar (5% acidity)
• 1 tablespoon canning or pickling salt
• 1 tablespoon mustard seed
• ½ cup sugar
Canning syrup:
• 1 ⅔ cups distilled white vinegar (5% acidity)
• 3 cups sugar
• 1 tablespoon whole allspice
• 2¼ teaspoons celery seed
Procedure
Rinse and scrub cucumbers. Cut -inch o the
blossom end and discard. Cut cucumbers into ¼-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 cut cucumbers, cover and
simmer until cucumbers change color from bright
green to dull green (about 5 to 7 minutes). Drain the
cucumber slices. Fill hot jars and cover with the hot
canning syrup, leaving ½-inch headspace. Remove air
bubbles and adjust headspace if needed. Wipe rims
of jars with a damp clean paper towel. Apply lids and
rings ngertip-tight.
Process in a boiling water bath or steam canner
following instructions in Table 1. Turn o heat and
remove canner lid. Let jars cool 5 minutes. Remove
jars from canner; do not retighten bands. Cool
completely, check seals, label, date, and store.
Nutrition: Reduced Sodium Sliced Sweet Pickles
Serving size: About 3 slices — 25 calories, 0 g fat,
6 g carbohydrates, 0 g protein, 0 g ber, 55 mg sodium, 6 g sugar
No Sugar Added Sweet Pickle
Cucumber Slices
Yield: About 4 or 5 pint jars
• 3 ½ pounds of pickling cucumbers
• Boiling water to cover sliced cucumbers
• 4 cups cider vinegar (5% acidity)
• 3 cups Splenda®
• 1 tablespoon canning or pickling salt
• 1 cup water
6
• 1 tablespoon mustard seed
• 1 tablespoon whole allspice
• 1 tablespoon celery seed
• 4 1-inch cinnamon sticks
Procedure
Rinse and scrub cucumbers. Slice -inch o the
blossom ends and discard. Slice cucumbers into
¼-inch thick slices. Pour boiling water over cucumber
slices and let stand 5 to 10 minutes. Drain o hot
water and pour cold water over cucumbers. Let cold
water run continuously over the cucumber slices, or
change water frequently until cucumbers are cooled.
Drain slices well.
Mix vinegar, 1 cup water, Splenda® and all spices in
a 10-quart Dutch oven or stockpot. Bring to a boil.
Add drained cucumber slices carefully to the boiling
liquid. Return to a boil.
Place one cinnamon stick in each jar, if desired.
With a slotted spoon, ll hot pickle slices into clean,
hot pint jars, leaving ½-inch headspace. Cover with
boiling hot pickling brine, leaving ½-inch headspace.
Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel.
Apply lids and rings ngertip-tight.
Process in a boiling water canner or steam canner
according to the recommendations as described in
Table 1. Turn o heat and remove canner lid. Let
jars cool 5 minutes. Remove jars from canner; do not
retighten bands. Cool completely, check seals, label,
date, and store.
Nutrition: No-Sugar-Added Sweet Pickle Cucumber Slices
Serving size: About 3 slices — 10 calories, 0 g fat,
1 g carbohydrates, 0 g protein, 0 g ber, 75 mg sodium, 0 g sugar
Pickle Relish
Yield: About 9 pints
3 quarts chopped pickling cucumbers
3 cups each chopped sweet green and red peppers
1 cup chopped onions
¾ cup canning or pickling salt
4 cups ice
8 cups water
2 cups sugar
4 teaspoons each mustard seed, turmeric, whole
allspice, and whole cloves
6 cups white vinegar (5% acidity)
Procedure
Rinse and scrub vegetables and prepare as indicated.
Combine cucumbers, peppers, onions, salt, and ice
with the water and let stand 4 hours. Drain and re-
cover the vegetables with fresh ice water for another
hour. Drain again. Combine the spices in a spice or
cheesecloth bag. Add the spices to sugar and vinegar
in a saucepan. Heat to boiling and pour mixture over
vegetables. Cover and refrigerate 24 hours. Heat
mixture to boiling and ll hot jars, leaving ½-inch
headspace. Remove air bubbles and adjust headspace
if needed. Wipe rims of jars with a damp clean paper
towel. Apply lids and rings ngertip-tight.
Process in a boiling water bath or steam canner
following instructions in Table 1.Turn o heat and
remove canner lid. Let jars cool 5 minutes. Remove
jars from canner; do not retighten bands. Cool
completely, check seals, label, date, and store.
Nutrition: Pickle Relish
Serving size: 1 tablespoon — 5 calories, 0 g fat, 1 g
carbohydrates, 0 g protein, 0 g ber, 230 mg sodium, 1 g sugar
Fresh Dill Cucumber Relish
A sweet relish, not a salty dill pickle relish.
Yield: About 6 to 7 pint jars
• 12 cups chopped pickling cucumbers (about 4½
pounds pickling cucumbers as purchased)
• 3 cups chopped red bell peppers
• 1 cup chopped onion
Pre-Soak Ingredients:
• ¾ cup pickling or canning salt
• 4 cups crushed or cubed ice
• 8 cups water
Pickling Solution:
• 5 cups cider vinegar (5% acidity)
• 1 cup sugar
• 1 cup water
• 2 tablespoons mustard seed
• 1 cup chopped fresh dill
• 1 teaspoon garlic powder
Procedure
Rinse and scrub cucumbers. Slice -inch o the
blossom ends and discard. Cut into about 1-inch
pieces, and then chop in a food processor (using
about three pulses on “chop”) to yield about ¼-inch
or slightly larger pieces. Measure 12 cups of chopped
cucumber.
7
Rinse peppers, remove the stem, seeds and white
membranes. Cut into about 1-inch pieces or slices.
Chop in a food processor (using about three pulses on
“chop”) to yield about ¼-inch or slightly larger pieces.
Measure 3 cups of chopped pepper. Remove the skin
from onions. Rinse well and chop into about ¼-inch
cubes, or process to size in a food processor as for
peppers. Measure 1 cup of chopped onion.
Combine measured chopped cucumber, pepper, and
onion with salt, ice, and the 8 cups water in a large
bowl or saucepot. Cover; let stand 3 to 4 hours in
refrigerator. Drain; rinse thoroughly with ice cold
water and drain well again through a cheesecloth-
lined strainer (until no more water drips through,
about 15 to 20 minutes). Heat vinegar, sugar, 1 cup
water, and spices in a large stockpot. Heat until sugar
dissolves. Add drained, chopped vegetables, and bring
to a boil. Reduce heat and simmer 10 minutes.
Fill hot relish into clean, hot pint jars leaving ½-inch
headspace. Remove air bubbles and adjust headspace
if needed. Wipe rims of jars with a dampened, clean
paper towel. Apply lids and rings ngertip-tight.
Process in a boiling water canner or steam canner as
described in Table 1. Turn o heat and remove canner
lid. Let jars cool 5 minutes. Remove jars from canner;
do not retighten bands. Cool completely, check seals,
label, date, and store.
Nutrition: Fresh Dill Cucumber Relish
Serving size: 1 tablespoon — 5 calories, 0 g fat,
1 g carbohydrates, 0 g protein, 0 g ber, 280 mg sodium, 1 g sugar
Rummage Relish
Yield: About 8 pint jars
• 2 quarts cored, chopped green tomatoes (about
16 medium)
• 1 quart peeled, cored, chopped red ripe tomatoes
(about 6 large)
• 1 quart chopped cabbage (about 1 small head)
• 3 cups chopped onions
• 2 cups chopped celery
• 1 cup chopped sweet green peppers (about 2
medium)
• 1 cup chopped cucumbers
• 1 cup chopped sweet red peppers (about 2
medium)
• ½ cup canning or pickling salt
• 4 cups brown sugar
• 2 cloves garlic, minced
• 1 tablespoon celery seed
• 1 tablespoon ground cinnamon
• 1 tablespoon mustard seed
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• 2 quarts vinegar (5% acidity)
Procedure
Combine vegetables; add salt and mix thoroughly.
Let stand 12 to 18 hours in refrigerator; drain
thoroughly. Add sugar, spices and garlic to vinegar in
a large saucepan; simmer 10 minutes. Add vegetables;
simmer 30 minutes. Bring to a boil.
Pack hot relish into hot jars, leaving ½-inch
headspace. Remove air bubbles and adjust headspace
if needed. Wipe rims of jars with a dampened clean
paper towel. Apply lids and rings ngertip-tight.
Process in a boiling water canner or steam canner as
described in Table 1. Turn o heat and remove canner
lid. Let jars cool 5 minutes. Remove jars from canner;
do not retighten bands. Cool completely, check seals,
label, date, and store.
Variation: For curry relish, add 2 cups raisins and 1½
teaspoons curry powder when vegetables are added to
pickling solution. Makes about 9 pints.
Nutrition: Rummage Relish
Serving size: 1 tablespoon — 10 calories, 0 g fat,
2 g carbohydrates, 0 g protein, 0 g ber, 130 mg sodium, 2 g sugar
8
Problems and Solutions
1. Why should blossoms be removed from
cucumbers before pickling?
Blossoms may be a source of enzymes that make
pickles soft. Always cut o -inch from the
blossom end of cucumbers in any recipe.
2. Why do we recommend using pure granulated
salt (canning and pickling salt), rather than
table salt, for making pickles?
Pure granulated salt (canning and pickling salt)
contains no anti-caking ingredients, which may
make the brine cloudy. Iodized salt can also turn
the pickles dark.
3. Why is processing recommended for all pickle
products?
Processing kills spoilage organisms and insures a
good seal on the jar.
4. For processing pickles, does the water in the
water bath canner have to be at a hard rolling
boil?
No. To keep the pickles crisp, gently simmer rather
than boil the water in the canner.
5. Can you pressure-can pickles?
No. It will ruin the texture of the pickles. If you
don’t have a water bath canner, use your pressure
canner as a water bath canner by not applying the
weight.
6. Is hard water acceptable for pickling?
No. You can “soften” hard water by boiling it, let sit
overnight, and removing scum or residues.
7. What are the dierences between fresh-pack
pickles and fermented pickles?
Fresh-pack pickles are made with vinegar to get
acetic acid. Fermented pickles are made from
bacterial fermentation to produce lactic acid.
8. Why did the liquid in my dill pickles turn pink?
It could be from two sources. One is using over-
mature dill. ese are safe to eat. e other source
is yeast growth. ese should be discarded.
9. Why did the garlic cloves in my pickles turn
green or bluish green?
is could be due to iron, tin, or aluminum in the
cooking pot, water, or water pipes reacting with
the pigments in the garlic. Fresh garlic may also
turn blue. Be sure garlic is cured 2 to 4 weeks at
70°F before pickling. e pickles are safe to eat, but
discard the garlic.
10. Why did my whole dill pickles spoil when
everything was “done right”?
e cucumbers were probably wedged so tightly
in the jar there was no room for the boiling-hot
pickling solution. Whole cucumbers should be
packed fairly loosely.
11. Is it necessary to add alum to pickles to make
them rm?
Alum is not necessary in pickles. As long as good
quality ingredients and up-to-date procedures
are used, don’t use it. You can use it for fermented
cucumbers. It does not work with quick process
pickles. Most recipes do not have alum as an
ingredient. A safer method to make crisp pickles
is soaking the cucumbers in ice water for 4 to 5
hours before pickling.
12. What is Ball® Pickle Crisp or Mrs. Wages® Xtra
Crunch?
is is an easy-to-use product that makes any
pickled product crisp without the lengthy process
of soaking produce for hours in lime and the
repeated rinsing. e product is calcium chloride,
which is used in commercially made pickles.
Follow the directions on the jar for proper usage.
13. What percentage of acidity should vinegar be
for making safe pickles?
Today’s pickle recipes are made using vinegar with
5% acidity. Be sure to read the label on the vinegar
container. It may be stated on the front label or in
the ingredient statement. Do not use any vinegar
with other acidity levels. White vinegar and apple
cider vinegar are interchangeable in recipes.
9
Table 1. Recommended processing times in a water-bath canner or steam canner
Processing time in minutes at dierent elevations (in feet)
Pickles Style of pack Jar size 0- 1,000 1,001-6,000
Dill, fermented
Raw Pints
Quarts
10
15
15
20
Quick, fresh- packed dills
Raw Pints
Quarts
10
15
15
20
Quick, sweet
Raw
Hot
Pints
Quarts
Pints or quarts
10
15
5
15
20
10
Bread and butter
Hot Pints or quarts 10 15
Sweet gherkin
Raw Pints 5 10
Reduced-sodium sliced dill
Raw Pints 15 20
Reduced-sodium sliced sweet
Hot Pints 10 15
No sugar added sweet cucumber slices
Hot Pints 10 15
Pickle relish
Hot Half-pints or pints 10 15
Fresh dill cucumber relish
Hot Pints 15 20
Rummage relish Hot Pints 15 20
Revised by Karen Blakeslee, M.S., Extension Associate, Food Science
Complete Guide to Home Canning, USDA AIB No. 539, 2015; and So Easy to Preserve, 6th ed., The University of Georgia Cooperative Extension Service; and National Center for
Home Food Preservation, https://nchfp.uga.edu/.
Nutrition data provided by USDA FoodData Central, https://fdc.nal.usda.gov/index.html and ESHA Genesis R&D Food Formulation & Labeling Software, version 11.13
Brand names appearing in this publication are for product identication purposes only. No endorsement is intended,
nor is criticism implied of similar products not mentioned.
Publications from Kansas State University are available at bookstore.ksre.ksu.edu
Date shown is that of publication or last revision. Contents of this publication may be freely reproduced for educational purposes. All other rights reserved. In each case, credit
Karen Blakeslee, Preserve it Fresh, Preserve it Safe: Cucumbers, Kansas State University, February 2024.
Kansas State University Agricultural Experiment Station and Cooperative Extension Service MF1184 rev. — February 2024
K-State Research and Extension is an equal opportunity provider and employer. Issued in furtherance of Cooperative Extension Work, Acts of May 8 and June 30, 1914, in
cooperation with the U.S. Department of Agriculture, Director of K-State Research and Extension, Kansas State University, County Extension Councils, Extension Districts.
