Canned Pickles & Onions

Floyd Family Homestead

Pickled Onions and Cucumbers are a tasty treat that can be stored and eaten any time your family desires. Here is a great and easy way to pickle, and can your onions and cucumbers.

Print Recipe

Ingredients

2 quart-sized canning jars or 4 pint-sized jars will work as well.
3 lbs. Cucumbers - Kirby cucumbers taste better in my opinion but it is up to you.
2 lbs of Red Onions
2 Cups of White Vinegar
2 Cups of Water
2 Tbsp. of Pickling Salt
1 Tbsp. of Granulated Sugar
1 Peeled Garlic Clove and 1 tsp. dill seeds for pint jars or 2 cloves & 2 tsp. dill seeds if using quart jars

Instructions

Place jars in hot water and bring to a boil over high heat.
Once boiling, turn off the heat and leave jars in water until ready to use.
Cut cucumbers into 1/4-inch coins.
Slice Onions into 1/4-inch rings and separate.
In a separate saucepan combine your vinegar, water, pickling salt, and sugar and bring to a boil.
Carefully and safely remove jars from hot water and place them on a towel.
Add cucumbers and onions in alternating layers in each jar.
Add your Garlic cloves and dill seeds according to the size jars stated above.
Pour in the pickle brine.
Leave 1/2 inch headspace between rim and brine.
Slide a clean spatula or butter knife down the side of each jar in several places to release any trapped air.
Wipe rims clean.
Place new canning lids on the jars and screw the hand tight with the canning ring.
Add jars to the canning pot and make sure water is 1" above the jars.
Bring to a steady boil for 10 to 15 minutes.
Remove the jars from the water and transfer them back to the towel.
Let jars cool for 24 hours.
Check the center of the lid and if it pops up and down then the seal does not hold and that jar should be put into the refrigerator.
If you have a successful seal, remove the canning ring, label it, and store it.