I wanted to try my hand at canning pickles. This is a true canning process so everything must be sterilized. You also need to make sure you have a good seal. Skipping steps in this process is not advised. The types of foods that can be canned safely is a big consideration. You run the risk of botulism if you are not following the food safety guidelines set forth by USDA
Since writing this article I joined some canning groups on social media. They can be a great resource for beginners and as always the Ball Mason Jar website offers lots of safety tips and recipes for canning in their jars.
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There are lots of ways to make pickles. In this article and video we focused on on canning, however if you want a simple jar or two of pickles that will last a few weeks in the fridge you can simply skip all the steps for true canning.
You can pickle most all vegetables and they are delicious. Try your hand a carrots, cauliflower or onions. We have even pickled some fruit.
Fridge pickles must be kept in the refrigerator. After a few weeks they take on way too much vinegar and its time to make a new batch.
Below are some fridge pickle recipes for you to try as well.
I decided that I would try a variety of ways and flavors to see what we enjoyed the best.
If you watch the video you will see I cut the pickles in various shapes to see if it made a difference. I think we agreed that the spears were our least favorite and the chips are the most popular.
When it came to flavors the recipe that we liked the best it was a Sweet Heat Pickle
