How to make sour pickles at home with vinegar

Making sour pickles at home is easy, fun, and rewarding. You don’t need to be an expert to enjoy crunchy, tangy pickles that are much better than store-bought ones. This guide will walk you through every step, from gathering your equipment to storing your pickles. We’ll also cover important things like food safety, costs, and nutrition.

Serving Size and Yield

• Serving Size: 1 pickle spear
• Yield: About 16 servings (4 pint jars)

Equipment Needed

To make sour pickles, you’ll need some basic kitchen tools and canning supplies. Here’s the list:

• Large pot for boiling water and making brine
• 4 pint-sized canning jars with lids and bands
• Canning rack or a deep pot for processing jars
• Jar lifter (to safely move hot jars)
• Funnel (to pour brine into jars without spilling)
• Cutting board and knife (for preparing cucumbers)
• Measuring cups and spoons (for measuring ingredients)

Ingredients

You’ll need simple and affordable ingredients for sour pickles. Here’s what to gather:

• 4 pounds of small cucumbers (use Kirby or pickling cucumbers for best results)
• 4 cups of water
• 2 cups of white vinegar
• 1/4 cup of pickling salt (don’t use regular table salt, as it can make the brine cloudy)
• 4 cloves of garlic, peeled
• 4 sprigs of fresh dill (you can also use dried dill if fresh isn’t available)
• 1 teaspoon of mustard seeds
• 1 teaspoon of black peppercorns

Preparation Instructions

Follow these steps carefully to make delicious sour cucumber pickle recipe.

Step 1: Prepare the Cucumbers

1. Wash the cucumbers thoroughly under cold running water to remove any dirt.
2. Trim off the blossom ends (the end opposite the stem). This is important because the blossom end can make the pickles soft.
3. Cut the cucumbers into spears, or leave them whole if you prefer. Spears are easier to serve, but whole pickles look great too.

Step 2: Make the Brine

1. In a large pot, combine 4 cups of water, 2 cups of white vinegar, and 1/4 cup of pickling salt.
2. Bring the mixture to a boil over medium-high heat. Stir until the salt is fully dissolved.
3. Once the brine is boiling, turn off the heat and set it aside.

Step 3: Sterilize the Jars

1. Wash the canning jars, lids, and bands in hot, soapy water. Rinse them well to remove any soap.
2. Place the jars in a canning rack or a deep pot filled with water. Make sure the jars are covered by at least 1 inch of water.
3. Bring the water to a boil and let the jars sit in boiling water for 10 minutes to sterilize them.
4. After 10 minutes, turn off the heat and leave the jars in the hot water until you’re ready to fill them.

Step 4: Add Spices to the Jars

1. Remove one jar from the hot water using the jar lifter. Be careful—it’s hot!
2. In each jar, place:
   
   • 1 garlic clove
   • 1 sprig of fresh dill (or a pinch of dried dill)
   • 1/4 teaspoon of mustard seeds
   • 1/4 teaspoon of black peppercorns

Step 5: Pack the Cucumbers

1. Pack the cucumber spears or whole cucumbers tightly into the jars.
2. Leave about 1/2 inch of space at the top of each jar. This is called “headspace” and helps the jar seal properly.

Step 6: Add the Brine

1. Using a funnel, carefully pour the hot brine into each jar. Make sure the cucumbers are fully covered by the brine.
2. Leave 1/2 inch of headspace at the top of the jar.
3. Tap the jars gently on the counter to release any air bubbles.

Step 7: Seal the Jars

1. Wipe the rims of the jars with a clean, damp cloth to remove any brine or residue.
2. Place the lids on the jars and screw on the bands. Tighten the bands until they are “fingertip tight”—firm but not too tight.

Step 8: Process the Jars (Water Bath Canning)

1. Place the jars back into the canning rack or deep pot. Make sure they are covered by at least 1 inch of water.
2. Bring the water to a boil and let the jars process for 10 minutes.
3. After 10 minutes, turn off the heat and carefully remove the jars using the jar lifter.
4. Place the jars on a towel or cooling rack. Let them cool completely for 12–24 hours. Don’t disturb them during this time.

Step 9: Check the Seals

1. After the jars have cooled, check the seals. Press down on the center of each lid.
2. If the lid doesn’t pop back, the jar is sealed properly. If it pops back, the jar didn’t seal. Refrigerate unsealed jars and eat the pickles within a few weeks.

Step 10: Store the Pickles

1. Store sealed jars in a cool, dark place (like a pantry or cupboard).
2. Let the pickles sit for at least 2 weeks before opening. This gives the flavors time to develop.
3. Once opened, store the jar in the fridge and eat the pickles within a few weeks.

Cooking Times and Temperatures

• Brine boiling time: About 5 minutes to dissolve the salt and heat the mixture.
• Jar sterilization time: 10 minutes in boiling water.
• Processing time in water bath: 10 minutes.

Food Safety Guidelines

Canning pickles is safe if you follow these important guidelines:

• Use clean, sterilized jars and new lids. Don’t reuse old lids, as they may not seal properly.
• Check the seals after cooling. If a jar doesn’t seal, refrigerate it and eat the pickles soon.
• Look for signs of spoilage before eating. If you see bulging lids, leaking jars, or smell anything odd, throw the pickles out. Don’t take risks!
• Follow the recipe carefully. The ratio of vinegar to water is important to make the pickles acidic enough to stay safe.
• Store sealed jars in a cool, dark place. Avoid heat and sunlight, which can affect the quality.

Food Costs

Making sour pickles at home is affordable. Here’s an estimate of the costs:

• Cucumbers: $2–3 per pound (total $8–12 for 4 pounds)
• White vinegar: $1–2 for a quart
• Pickling salt: $1–2 for a box
• Spices (garlic, dill, mustard seeds, peppercorns): $1–2 total

Total cost: Approximately $11–18 for 4 jars, or $2.75–4.50 per jar.

Nutrient Analysis per Serving (1 Pickle Spear)

Pickles are low in calories but high in sodium. Here’s the nutrient breakdown:

• Calories: 5
• Sodium: 290 mg
• Carbohydrates: 1 g
• Fiber: 0 g
• Protein: 0 g
• Vitamin A: 1% of Daily Value (DV)
• Vitamin C: 2% of DV
• Calcium: 1% of DV
• Iron: 1% of DV

Pickles are mostly water and salt, so they aren’t a big source of nutrients. But they’re a tasty, low-calorie snack!

Final Tips

• Patience is key! Let the pickles sit for at least 2 weeks before opening. The longer they sit, the tangier and crunchier they’ll be.
• Experiment with spices if you like. Try adding red pepper flakes for a spicy kick or coriander seeds for extra flavor.