Nothing tastes better than a homemade, crunchy pickle that stays crispy year-round, and the perfect way to preserve that taste is canning! Lucky for me, my Nana passed down her amazing canning recipes for crispy and crunchy pickles, and I can’t wait to share them with you.
The perfect pickle has a satisfying crunch and tangy taste, making any sandwich or snack taste better. Even though you can buy pickles at the store, nothing tastes as good as a homemade one, especially if you put it in a jar yourself.
Canning pickles might seem intimidating at first, and it can fail sometimes. You might discover that the pickles are not as crunchy as you expect them to be.
But there are things you can do to make perfect crunchy pickles all the time. With the right tools, a little bit of patience, and my Nana’s tips, you can easily create delicious, homemade pickles that will last you through the year.
Nan’s Tips for Perfect Pickles Canning Recipes
I know the disappointments of opening a jar and discovering that the pickles you’ve made have gone soft and mushy. I always got soft pickles when I was just learning to can pickles. But, when I followed these tips from my Nana, I got the perfect crunchy pickles every time.
Pick Fresh Cucumbers
Time is of the essence when dealing with picked cucumbers so as not to lose their firmness and, thus, their delicious fresh taste. To ensure maximum crispness and juiciness, you must act fast to put them in a jar or container immediately after harvesting. Otherwise, the delay can cause decreased quality of the end product.
If you’re buying pickles at the market, make sure to choose the freshest cucumbers. Ensure that they are firm and glossy, as this will indicate their freshness. Additionally, inspect the package carefully before making your purchase – look for any signs of discoloration or soft spots on the cucumbers. These could be a sign that they have been sitting in storage too long and may not be suitable for pickling.
Choose the Right Cucumber
Nana suggests carefully selecting the right variety of cucumbers when making crispy pickles, as some types, like English cucumbers, tend to become overly soft during fermentation. It is important to choose a firmer variety that will retain its crunchiness throughout the entire pickling process. Pickling cucumbers, such as the small and crunchy Kirby variety, and Lebanese cucumbers are both excellent choices for pickling. These vegetables provide a great source of crunch and flavor when preserved in vinegar, spices, and salt.
Cut off the Cucumber Ends
Before putting cucumbers in jars, it is important to remove the ends with a knife. This step should not be overlooked, as cucumber blossoms and stems contain enzymes that can rapidly cause pickles to become soft if left intact. So, by cutting off the ends of the cucumbers before preserving them in jars, you can ensure that your pickles will remain pleasantly crunchy for a longer period of time.
Soak in Ice Water
If you don’t plan to can the pickles right away, Nana suggests rehydrating the cucumbers by submerging them in a bowl of iced water. This will help to ensure they retain their freshness and crispness. Also storing them in the refrigerator is also an option if you have some extra time.
Use Calcium Chloride
Nana also uses calcium chloride (CaCl2) – aka “pickle crisp” – as a salt alternative to keep canned pickles crunchy. This stuff is pretty versatile and can help keep the right consistency in all sorts of foods. It’s a game-changer in many recipes and food products, helping to maintain that satisfying crunch we all love.
Adding Tannins
You should also add Tannins to counteract the softening enzymes, which helps retain their crispness. The presence of tannins in the pickling solution results in a higher pH level and an acidic environment that inhibits microbial growth. As well as ensuring the pickles stay firm, this also helps preserve them for longer periods of time without spoiling.
Add the Right Amount of Salt
The amount of salt you use when making pickles also have a big impact on the flavor. If you add too much, they won’t taste good. It’s all about finding the right balance that will give them a satisfying crunch while still keeping it to a level that is agreeable to your palate. Be sure not to be overly generous with the salt, as it could end up ruining your batch of pickles. In any case, experiment and find out what works best for you. Just keep in mind that the more salt you add, the crunchier the pickles will be!
Nana’s Canning Recipes for Crispy and Crunchy Pickles
There are two delicious canning recipes that you can make for those perfect, crunchy, and crispy pickles. The first one is Fermented Pickles which involves a process of fermenting the cucumbers in salt water to give them their special flavor.
The second recipe is Pickles in Vinegar which requires soaking the cucumbers in an acidic mixture like vinegar or lemon juice to achieve that classic taste. With these two recipes, you can easily make your own yummy pickles at home!
Pickles in Vinegar Canning Recipe
To make pickles in vinegar canning, you will need cucumbers, white vinegar, water, sugar, garlic cloves, mustard seeds, and dill sprigs or dill seeds.
Start by washing your cucumbers thoroughly and slicing them into spears or chips. Place them in a large glass jar or ceramic container.
Mix the white vinegar, water, sugar, garlic cloves, mustard seeds, and dill sprigs or dill seeds in a separate bowl.
Pour this mixture over the cucumbers until they are completely covered with liquid. Let sit for up to one week before tasting, as pickles should be allowed to ferment for several days before eating. Enjoy your homemade pickles!
Fermented Pickles Canning Recipe
When making fermented pickles for canning, the process is fairly straightforward. Begin by carefully packing cucumbers into a clean and sterilized canning jar. Then, create a brine solution with salt and water and pour it over the cucumbers until they are totally submerged. Finally, place the lid on top of the jar to seal it off from contaminants in the air before storing it away in a cool place for fermenting.
It is not the usual Lacto-fermented pickles you’re used to – this recipe is totally different. You won’t have to worry about getting rid of any scum or doing any canning or preservation. Instead, you’ll be able to make a legit and delicious Eastern European-style pickle without any hassle. Trust me, it’s the real deal!
Things you Need to a Perfect Canning Recipes for Crispy and Crunchy Pickles
If you’re ready to make crispy pickles, here are a few key items you’ll need to have on hand.
First and foremost, you’ll need a large pot to sterilize your jars and lids, as well as a canning rack to keep the jars from touching the bottom of the pot. You’ll also need glass jars with lids that seal tightly, as well as a jar lifter to safely remove the jars from the hot water.
In addition to the equipment, you’ll need fresh cucumbers that are firm and similar in size, pickling salt, vinegar (either white or apple cider), and spices like dill, garlic, mustard seeds, and peppercorns to add extra flavor to your pickles.
By having all of these items and equipment on hand before you begin, you’ll be well-equipped to make delicious, crispy pickles that will last you through the year.
