Hmm… doesn’t titling something 101 imply I’m an expert and sharing my wealth of knowledge with you? Well, I’ve been eating my Nannie’s homemade pickles for years, so let’s go ahead and allow me to assume expert status, despite it being my first time actually making them myself.
Nannie’s pickles are famous and deeply loved in my family, as is Nannie herself.
When I expressed interest in learning how to make them, Nannie handed the reins to me, along with the recipe, canning salt and lime. There was no turning back now.
I first picked up canning supplies: A large canning pot with jar rack, wide-mouthed quart jars, magnetic lid grabber, jar tongs, funnel, measuring stick, pickling lime, canning salt and labels (to make them cute!).
Then I decided to go big or go home and buy 24 lbs of pickling cucumbers from Josh’s Farmers market. They gave me a great deal and the cucumbers only cost me $20.
I thoroughly washed the cucs multiple times before slicing them up.
To keep them crisp (the sign of a good pickle), I soaked them overnight in lime water (which is different than a lime you’d use for a margarita… told you, expert status over here 
)
Nannie recommended a large cooler, but we didn’t have a clean one, so I made due with what I had.
Knowing I needed a lot of dill, I also harvested some from the back yard.
I washed it, rinsed it and dehydrated it myself. Then I told David we could totally make it on a farm by ourselves. I mean, I just DEHYDRATED DILL. Clearly I was capable of anything.
The next morning, I rinsed the lime-soaked cucumbers three times.
Then covered them with ice water for 3 hours.
Finally, it was TIME!
The brine is made of up of a ratio of 2 cups water, 1 cup vinegar and 1 Tbsp pickling salt. I must have multiplied it by 15 or so. We went through a LOT of brine.
I also set up the assembly station for packing the jars and prepared to get started.
Though I’ve heard pickles are forgiving, I wanted to follow the directions as closely as possible in hopes they would turn out half as good as my Nannie’s. I ran all the jars through the dishwasher so they’d be sterile and slightly warm. Then, it was time.
Into each jar went loosely packed cucumber slices, 1 Tbsp dried dill weed, 1 tsp mustard seeds, 1 clove of garlic and brine.
We carefully ladled in the brine, being careful not to get the jar rim wet or dirty.
I removed any air bubbles then measured to make sure we had 1/2 inch of head space before capping the jars and filling the rack.
Once we had a full rack (7 jars), David helped me lower them into the boiling water.
We quickly checked to make sure water covered the jars by 1 inch
then put the top on and let it boil for 20 minutes. During that time we filled the next batch of jars. When the timer went off, we pulled the jars out one by one and placed them on an old towel to cool.
Repeat, repeat, repeat and then pop, pop, POP (the lids sealing)… we had pickles!
They need to sit for at least 6 weeks before consuming, but Nannie recommended 3-4 months. So right now they are on display in our guest bedroom. They look the part, and soon I’ll pop open a jar to taste how they turned out.
I am really proud of myself for giving canning a try (it was a goal of mine for the year!), and now I think I have the bug. I want to try pepper jellies or jams and maybe work my way up to tomatoes or chili. I just think it’s a smart way to store food and… it’s really pretty too!
Do you want to or have you ever canned foods?
What have you done? What’s your favorite?
Karen says
I’ve never canned before but would love to try it sometime soon.
Andrea says
I’m going to be making chai apple butter today and canning it. Apply butter, chai or regular, is probably one of my favorite things to can. I have a recipe for Herb Garden Marmalade that is amazing – tomatoes, oregano, basil, garlic, sugar, lemon slices and pectin. Spread on an English muffin it tastes like a sweet pizza. When doing pickles I like to use dill seed, great flavor and easily measured (1T ~ 1 head dill).
Brittany Dixon says
Oh my goodness- your chai apple butter sounds amazing!!! What a great mix for fall and winter. Do you give it away for Christmas gifts? I would. YUM. 🙂
Yes, I wanted to use dill seeds, but couldn’t find any. My dill didn’t have any heads on it, so my only option was to dehydrate the “leafy” (?) part. I’d love to use seeds though to keep the dill from floating in the jar and eventually ending up on my teeth- haha.
Andrea says
We gave away apple butter, apple preserves, herb garden marmalade and sweet zucchini relish for wedding favors Feb 2012. So for Christmas last year didn’t want to give away canned goods again. Seemed too soon. This year however… The Chai is a new recipe. Want to make sure it’s good first but right now it smells AMAZING! (10 hours in the crock pot on low)
McCormick has dill seeds but sells them in those itty bitty containers which you’d cruise through for pickles. We found a little mom and pop shop/deli/bulk foods place not too far where we can get dill seeds bulk cheaply. Otherwise buying McCormick would make the pickles more expensive than store bought!
Hope you don’t wind up with a green smile!
Marjorie says
The only thing I have canning memory I have is helping my mom make strawberry jam. I’ve never canned anything on my own, but I have considered canning extra tomatoes that I grow, rather than giving them away.
On dehydrating herbs…did you know you can do this in the microwave!? I saw it on Pinterest. I was a little bit skeptical, so I tried it on some thyme I picked from my herb garden. I placed them on a paper towel and then I did 30-second cycles on high until they looked like I wanted. It worked! So easy. Now I can dry my fresh herbs before they go out of season.
Brittany Dixon says
How neat! No, I didn’t know you could do it in the microwave. I love using my dehydrator, but it’s nice to know there is an option to use in a pinch! Thanks 🙂
Mike @ Midwestern Bite says
We do a bit of canning, although not this year after the deer decimated the new garden.
My favorite is most definitely Joanna’s spicy salsa. It’s great.
Giselle says
Yay for homemade canned pickles! My mom canned everything growing up but I haven’t done much more than jams and jellies. I’d like t though!.
Heather says
I’ve always been so intimidated by canning and wasn’t sure what the start up costs would be, but it sounds like even though it’s time consuming, it may not be as hard as I thought. Now I just need a list of all the things needed and to decide what to make!
Brittany Dixon says
I was SO intimidated; that’s why it took me so long. Things like pickles and jellies are easy I hear, but when you get to chilis, I think it might be a bit more complicated. Over all, it’s not nearly as scary as I thought. You should give it a try!
Hannah @ CleanEatingVeggieGirl says
I LOVE pickles, especially fried..healthy, right? 😉
Brittany Dixon says
Who cares?! YUM! 😉
Maria says
Brings back memories! My mom and aunt were big into canning when I was a child and I’d always get into the action (okay, so I just measured the salt)…my aunt had a HUGE garden so there was a lot to do. I remember how hot and sticky the kitchen would get while all burners boiling cans of tomatoes and green beans. Ah, so fun!
Sara says
Hi,
I have a wonderful recipe for roasted pepper salsa that I am happy to share if you are interested.
I also worked for YEARS with your brother at Terry but actually found your website via someone who lives in Mooresville.
It is such a small world!
Brittany Dixon says
Oh my gosh, what a small world- haha! And yes, I’d love to hear your roasted pepper salsa. I’m always looking for delicious new recipes to try. Thanks!
Gina says
We live in Iowa on a farm as does my Father in law and Mother in law. My mother in law cans a lot of different things. Green beans, peas, carrots, tomatoes, tomato juice, applesauce, salsa, peppers, veggie soup (just add rice, noodles and your meat). She is always happy to share with us and we enjoy that!
Brittany Dixon says
Do you think she’d mind sharing with me? That sounds incredible! You’re so lucky!
Ali says
That’s awesome that you did that! I have never canned anything, but doing it yourself is so much healthier than store cans!
Ellen says
My mom cans all the time and uses recipes from her mom. Some family favorites are stewed tomatoes, bread and butter pickles, various jams/jellies, hot mustard sauce and pickled beets.
On my own, I’ve done applesauce and pasta sauce before…both are very easy! I’d recommend applesauce as an easy no brainer. In season and a go-to snack for my toddler!
Canning is fun 🙂
Erika says
I love canning – it really isn’t that difficult… just time consuming. My mom and I can together every summer. So far this year we have canned 20 jars of salsa, 20 jars of spaghetti sauce, 10 jars of whole tomatoes, 30 jars of jam, 12 jars of applesauce and plan on doing pickles yet too. The process is worth it though!
Sherry says
So proud of you and I’m sure Nannie is too. The only thing I remember canning on my own was the pepper jelly that we put in welcome baskets at your wedding. Can’t wait to try your pickles!
Andrea says
Here is the Chai spiced apple butter recipe:
http://onehungrymama.com/2012/10/slow-cooker-chai-spiced-apple-butter/
If you don’t already have it and want to really get into canning, get the Ball Blue Book for preserving (it’s $7 or so). Great step by step instructions including all the safety stuff and why you’re doing everything you are and some delicious recipes!
Heather @ Fit Mama Real Food says
Great job!!! I think you’ve got expert status now. I need to break into a jar of pickles from canning weekend. They should be ready now!
Courtney @ Don't Blink. Just Run. says
That’s a whole lot of pickles! It’s great recreating favorite recipes from grandparents.
Lindsay says
Does the brine need to be hot? As in simmering or boiling?
Brittany Dixon says
Yes, hot! Mine was simmering, but not boiling.
Lindsay says
Ok, thanks! And as for the lime water, was is that? and how does it come? Like a powder? Thanks for all the help!