Shelf-stable dill pickles require a current tested recipe. The proportions of cucumbers, vinegar, water, and salt and the specified preparation and processing steps work as a system; do not dilute the vinegar, increase the vegetables, or invent a processing time.
Choose the Pickle Type First
Fresh-pack, fermented, and refrigerator pickles are different processes. Start with the NCHFP general information on pickling, then follow the exact directions for the method you choose. For a shelf-stable fresh-pack option, see the tested Quick Fresh-Pack Dill Pickles recipe.
Keep the Tested Proportions
- Use vinegar with the acidity specified by the tested recipe—commonly a product labeled 5% acidity.
- Do not reduce vinegar or increase water.
- Use canning or pickling salt when the recipe specifies it. Other salts can change measurement, cloudiness, or sediment.
- Measure cucumbers and other ingredients as directed.
- Do not add extra low-acid vegetables unless the tested recipe includes them.
Prepare Cucumbers and Jars as Directed
NCHFP fresh-pack directions call for removing a thin slice from the blossom end because enzymes there can contribute to softening. Softness is a quality concern; trimming does not replace acidity or heat processing.
Jar pre-sterilization depends on the tested process time. Follow the recipe and current NCHFP jar-preparation guidance rather than applying a universal rule. Use standard canning jars and closures and inspect rims before filling.
Adjust for Elevation
Processing requirements change with altitude. Determine your elevation and use the altitude table attached to the exact recipe. Begin timing only as the tested method directs.
After Processing
Cool jars undisturbed, check seals according to current guidance, label the batch, and store sealed jars in a cool, dark place. Refrigerate jars that did not seal. Discard products showing signs of spoilage without tasting them, following current food-preservation guidance.
Grow Pickling Cucumbers and Dill
Explore cucumber seeds and dill seeds. A pickling cultivar can support size and texture goals, but it does not change the need for a tested recipe.
Frequently Asked Questions
Does cutting off the blossom end make pickles safe?
No. It can help reduce enzymatic softening. Safety still depends on the tested ingredient proportions, preparation, processing, jar size, and altitude adjustment.
Can I dilute 5%-acidity vinegar for a milder pickle?
Only in the exact proportion provided by a tested recipe. Do not add extra water or reduce vinegar in a shelf-stable formula.
Can I use a favorite refrigerator-pickle recipe for canning?
No. Refrigerator recipes are not automatically suitable for shelf-stable canning. Use a tested canning recipe or keep the product refrigerated as directed.
2 comments
Century, you can store pickles in plastic jars, in fact they are best stored in either plastic or glass. You just can’t can in the plastic, but if you are doing refrigerator pickles, plastic works great to store in.
HI there! I am always on the lookout for creative DIY and ideas for making Pickles for my business. I very much appreciate articles like this one! Thanks for sharing.
One of the problems I have is understanding can I use plastic jar for storing the pickle.