How to Pickle & Can Cucumbers (Simple Hot Water Bath Method)

By: Category: Canning Skill Level: Easy

I’m taking a detour from my usual gardening-tech topics to show you a super simple, time-tested way to pickle and can cucumbers. Canning isn’t hard or time-consuming—especially with a couple of shortcuts.

Season Wrap-Up & Why I’m Canning

It’s the end of the gardening season. Last night dipped into the mid-40s °F and the low temperatures finished off most of my melons and squash, so I picked the remaining good fruit. This is what’s left of my cucumber plant—still great cucumbers—so I’m pickling and canning these along with others I saved in the fridge. So far, I’ve canned about 28 quarts from this single bush. Not bad!

The Only Tools You Need

  1. One big pot (at least 2 inches taller than your tallest jar)
  2. A canning funnel
  3. A jar gripper / lifter

I use a large pressure canner as a giant pot (my “cannibal pot” 😄)—without the pressure lid. It’s humongous and fits up to seven quart jars.

Brine & Flavorings

Brine (bring to a boil)

  • ½ gallon vinegar
  • ½ gallon water
  • 8 tablespoons salt (I like real, mineral-rich salt)

Per-Jar Spices

  • ½ teaspoon dill
  • ½ teaspoon hot pepper flakes
  • ½ teaspoon mustard seeds
  • ½ teaspoon coarsely ground black pepper
  • 1 clove garlic

Produce

  • Fresh cucumbers, washed and sliced into spears
Shortcut: Start heating your water bath first. A big pot can take up to to reach a rolling boil—use that time to prep jars, brine, and cucumbers.

Step-by-Step

Bring the Water Bath to a Boil

Fill your big pot with enough water to cover jars by at least 1–2 inches. Set on high heat and let it come to a rolling boil while you prep.

Wash Jars

Clean quart Mason jars thoroughly. Keep lids and rings handy.

Make the Brine

Combine ½ gallon vinegar, ½ gallon water, and 8 tablespoons salt. Bring to a boil.

Load Spices

Into each jar, add: ½ tsp dill, ½ tsp pepper flakes, ½ tsp mustard seeds, ½ tsp black pepper, and 1 garlic clove.

Pack the Cucumbers

Tightly pack cucumber spears so their tips stop about ½ inch below the jar mouth.

Add Hot Brine

Pour boiling brine into each jar, filling to ½ inch below the rim.

Clean Rims & Lid

Wipe rims clean. Set lids on top and screw rings on snug but not tight—they just hold lids laterally. The vacuum seal forms during heating and cooling.

Process in Boiling Water

Lower jars with a jar lifter into the boiling water bath. When water returns to a boil, process for 15 minutes at my mountain altitude. At sea level, 10 minutes is typically sufficient.

Altitude note: Processing time increases at higher elevations. Follow your local guidelines; I add 5 minutes where I live in the mountains.

Cool, Check Seals, & Label

Let jars sit overnight. As they cool, the vacuum pulls the dome down—you’ll hear pings. Remove rings if you like. Label with the date; I don’t keep home-canned goods longer than 2 years.

Enjoy!

Great on burgers and sandwiches. For the final test—open a jar: Wow—these taste GREAT!

Notes & Tips

  • Spice level is flexible—adjust pepper flakes and black pepper to taste.
  • Spears pack efficiently; you can also slice coins.
  • Keep brine and jars hot to help maintain crispness and get reliable seals.

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