Canned Pickles using our Refrigerator Pickle seasoning mix
Share
Kitcheneez Pickles with canning directions using our Refrigerator Pickle seasoning mix
Rated 5.0 stars by 1 users
Category
simple pickle recipe
Cuisine
American
Author:
Lisa Shively
So good and so easy!
These Refrigerator Pickles can be made as directed on the recipe card that comes with the mix (with no canning involved) OR the mix can be used with this easy water bath method to enjoy even after the cucumbers stop coming in.
These are more like bread and butter pickles than dill. They are AMAZING on burgers as a topping, on hot dogs as a relish or as a side dish to any meal!
One package of our mix is enough to make 3 batches of Refrigerator Pickles or 1 batch of around 6 (16 oz.) pint jars of canned pickles (depends on the size you cut your vegetables.)
We've tried it with zucchini, yellow squash, radishes and just onions and it NEVER disappoints!
Ingredients
- 6 cups thinly sliced cucumbers
- 2 cups thinly sliced onions
-
4 ½ cups sugar
-
4 ½ cups cider vinegar
-
3 tablespoon of Kitcheneez Refrigerator Pickles seasoning mix
Directions
Place your jars and lids in a large stock pot. Set the jars in so they are standing up. Fill the pot with water up to 4 inches from the top. Bring to a boil, reduce the heat and keep the jars hot while you prepare your vegetables.
Wash and slice the onions and cucumbers (or vegetable you’re using).
Make the brine: Combine the sugar, vinegar and seasoning mix in a pot. Bring to a boil. Cook and stir until the sugar is dissolved.
Using tongs, remove one jar from the hot water at a time (empty the water as you pull it out of the pot) and pack it with sliced cucumbers and onions to the top, but not overflowing. (Use the bottom of a ¼ cup measuring cup to press the vegetables in tight, but don’t smash them).
When the brine is ready, use a wide mouth funnel to carefully ladle the brine into the jar. Leave about ½ inch from the top.
Wipe the rim of the jar with a paper towel and place a lid and ring on using your tongs. Set aside and repeat for your remaining jars.
When all jars are filled and have lids and rings on, ladle some of the water from your stock pot of hot water and set it aside. (Use this water if you need to fill your pot later in the process.)
Using a jar lifter (jar tongs), gently place as many jars as will fit into your stock pot of hot water. Remove more water, if needed, to allow for at least 4 inches of space at the top of the pot.
Bring the water back to a boil. Boil for 15 minutes. Using tongs, remove the jars to cool on a towel.
Repeat the water bath process until all jars have been completed.
Leave the jars alone for several hours. As they cool, you’ll hear a “ping” to indicate that the lids have sealed. Store in a cool location up to one year.
Recipe Note
If you're new to canning, be sure you have a large stock pot, wide mouth funnel, tongs and a jar lifter (jar tongs). Have these things out and ready before you get started.