Preserving the Harvest: Quick Sweet Pickles

 

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I’m an insomniac and a night owl, which is why I was still finishing up making the jars of pickles you see above at 2:00 a.m. before going to bed.

I found a recipe for Quick Sweet Pickles on the National Center for Home Food Preservation site, but I changed the original recipe, so I’m posting what I did here:

  • Enough pickle cucumbers to fill 7 quart jars when sliced
  • 2/3 cup canning or pickling salt
  • 9-1/2 cups sugar
  • 7-1/2 cups vinegar (5 percent)
  • 4 tsp celery seed
  • 2 tbsp whole allspice
  • 4 tbsp mustard seed
  • 1 tbsp black pepper corns
  1. Wash cucumbers. Cut 1/16-inch off ends and discard.  Slice into rounds. Place in bowl and sprinkle with 2/3 cup salt. Cover with 2 inches of crushed or cubed ice. Refrigerate 3 to 4 hours. Add more ice as needed. Drain well.
  2. Combine sugar, vinegar, celery seed, allspice, mustard seed, and peppercorns in a large kettle. Heat to boiling.
  3. Fill jars, with cucumber slices leaving 1/2-inch headspace.
  4. Ladle in hot pickling syrup, leaving 1/2-inch headspace.
  5. Adjust lids and process for 15 minutes in a boiling water-bath canner.
  6. After processing and cooling, jars should be stored 4 to 5 weeks to develop ideal flavor.

I didn’t take any pictures this time, but I do want to remind anyone who is interested in home canning that the Ball Jars website Fresh Preserving has a ton of useful information on it.  Of course, they want to push their own products, too, but their Canning FAQs section is useful no matter what brand of jars you use.  Just today, I learned something new from their site: I don’t have to heat the lids, and I don’t need to sterilize the jars for any recipe that will be processed for at least ten minutes!  I did not know that; my mother always sterilized her jars and heated her lids.  But here is what Ball now says:

Why don’t I have to preheat my lids?

After extensive testing by our Quality Assurance Team, we determined that it is no longer necessary to pre-warm lids before use. If you desire, it is still safe to simmer your lids before use, however, you should never boil them. Our recommendation for over 40 years has always been to simmer (180°F), not boil (212°F), the lids.

When was this change made?

Believe it or not, in 1969! At that time we switched our sealing gasket from being latex-based to Plastisol. Latex required pre-heating to soften it prior to canning in order to create an effective seal. The Plastisol does not require preheating, but doing so will not damage it.

What about sterilizing the jars?

Pre-sterilizing jars and lids is not necessary in the home canning process. If you are following a recipe that processes in your canner for 10 minutes or more, the sterilization will occur during that time.

There is is always something new to learn!

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