How to Can Pickles in a Water Bath, Step by Step

What equipment do you need for canning pickles?

Four things: jars with two-piece lids, a deep pot, a jar lifter and a funnel.

• Canning jars and lids. Mason jars with two-piece lids (lid and band) are ideal for canning.
• Large pot. A pot deep enough to fully submerge your jars.
• Jar lifter. For safely lifting hot jars out of boiling water (tongs are a poor substitute).
• Funnel. To pour brine into jars without spilling.

How do you can pickles in a water bath?

Sterilise the jars, pack them, cover with hot brine, remove the air bubbles, seal, then process in boiling water and leave to cool.

1. 1

   Sterilise your jars

   Wash your jars, lids, and bands in hot soapy water. Sterilise them by boiling in water for 10 minutes. Keep them hot until ready to use.

2. 2

   Prepare the pickles

   Pack your prepared vegetables into the hot, sterilised jars, leaving about 1-1.5 cm (1/2 inch) of headspace at the top.

3. 3

   Add the brine

   Pour the hot pickling brine over the vegetables, ensuring they are fully submerged and leaving 1-1.5 cm (1/2 inch) of headspace.

4. 4

   Remove air bubbles

   Use a non-metallic utensil (like a plastic knife) to remove any air bubbles by gently sliding it down the sides of the jar.

5. 5

   Seal the jars

   Wipe the rims of the jars with a clean, damp cloth. Place the lids on the jars and screw the bands on until fingertip-tight.

6. 6

   Process the jars

   Place the jars in a large pot of boiling water, ensuring they are fully submerged. Start timing once the water is at a full rolling boil. Process pint (500 ml) jars for 10 minutes and quart (1 litre) jars for 15 minutes, adding 5 minutes if you live above 1,000 m (3,000 ft).

7. 7

   Cool and store

   Carefully remove the jars with the jar lifter and place them on a towel to cool. Once cool, check the seals - the lids should not flex when pressed. Store the sealed jars in a cool, dark place.

How long do you process pickle jars?

Process pint (500 ml) jars for 10 minutes and quart (1 litre) jars for 15 minutes, adding 5 minutes if you live above 1,000 m (3,000 ft). Start timing once the water is at a full rolling boil.

How much headspace should you leave in a pickle jar?

Leave about 1-1.5 cm (1/2 inch) of headspace at the top of each jar, with the vegetables fully submerged in the brine.

How do you know if a jar has sealed?

A properly sealed jar will have a concave lid that doesn't flex when pressed. Check each one once the jars are cool.

Do you have to sterilise jars for pickling?

Yes. Wash the jars, lids and bands in hot soapy water, boil them for 10 minutes, and keep them hot until you fill them. Cleanliness keeps unwanted bacteria out, and a hot jar is less likely to crack when hot brine goes in.

Is water-bath canning safe for all vegetables?

Only when they are pickled. A boiling water bath is suitable for high-acid foods, and it is the vinegar in the brine that makes pickles acidic enough - which is why the vinegar must be at least 5% acidity and the recipe's ratios should not be changed. Plain vegetables without an acidic brine are low-acid and need pressure canning instead.

Can I use any type of vinegar for pickling?

While white vinegar is commonly used, you can experiment with apple cider vinegar, rice vinegar, and others. Just check the label: the vinegar must be at least 5% acidity for safe preservation (rice vinegar is often only 4-4.5%, so use it for fridge pickles or blend it with a stronger vinegar).

Can I use table salt for pickling?

It's best not to. Table salt's additives can cloud your brine, and iodised salt can inhibit fermentation. Use pickling salt, kosher salt or pure sea salt instead.

Can I reuse pickle brine?

It’s not recommended to reuse pickle brine for canning due to potential contamination and dilution of vinegar. However, you can use leftover brine for marinating tofu or vegetables, or adding to salad dressings.