Calling all canners. Please tell me if this is possible.

7 years ago

I have a recipe for Refrigerator Pickles from our old church cook book that I make. DH's mother made them. We have a source for cucumbers. DH wants me to water bath them to make them shelf stable, instead of just making refrigerator pickles. I don't have a lot of fridge space to make a lot of them. I can read here on my phone, but can't post, even logged in. Every letter I type on my phone disappears. So if I'm not back answering tomorrow, you know why. I will be at a cousin's house doing genealogy! Here is the recipe. Also, if it can be done with this recipe, how long, ect. for pints. Water bath, or pressure canned? Thank you!

Slice onion in bottom of gallon jar. Slice pickles to fill but do not peel. Boil syrup, until dissolved and pour over pickles and refrigerate

4 c. white vinegar 1 ½ t. mustard seed

4 c. sugar 1 ½ t. tumeric

¼ c. canning salt 1 t. celery seed

For 1 quart Jar = ¼ recipe

1 T. canning salt

1 rounded t. mustard seed

1 rounded t. tumeric

¼ t. celery seed

3 large cucumbers

18 pickle size cucumbers make about 2 quarts of pickles.

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lindac92

7 years ago

How long will refrigerator pickles keep in the refrigerator?

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Comments (10)

KatieC
7 years ago
Yes you can can that recipe (the rule of thumb for canning pickles is that your pickling solution has at least half 5%vinegar). Use this one as a guide for processing time, depending on your altitude: B&B Pickles
tami_ohio
Original Author
7 years ago
last modified: 7 years ago
KatieC, thank you! My altitude isn't very high. I am almost on the southern shores of Lake Erie. My pickles taste almost exactly like B & B pickles.
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annie1992
7 years ago
Katie, I'm glad to see you here.

I agree with Katie, there's plenty of vinegar, that shouldn't be a problem.

Be aware, though, that canning the pickles can change the texture, they could be softer and less crunchy, even if you use Pickle Crisp.

Annie
CA Kate z9
7 years ago
I have a refrigerator recipe that - supposedly - can stay good for months. Mine never last long enough to find out.
Sherry8aNorthAL
7 years ago
I have kept them for a year with no problems. I do boil the clean jars, lids, and rings in water. Keep them at a simmer. Fill the jars. and seal. When they cool somewhat, place in frig. I have an extra frig in the garage that I use. I do this for all the old recipes from my Dad and Grandmother. They just put them on the shelf, but I am not sure if I am doing it exactly like they did.
annie1992
7 years ago
LindaC, I have some dills in there that have been there for 10 months and they're still good and crunchy, but I'm starting to get a little apprehensive. Now I have cucumbers again, I'll toss them and make a new batch.

Annie
tami_ohio
Original Author
7 years ago
Thanks everyone. LindaC92, I have a partial jar left from at least 6 months ago, and I've kept them longer. They tend to get pushed to the back of my fridge, and forgotten about. I do them in pints instead of a gallon jar, as I don't have that kind of room.
marymd7
7 years ago
That's very similar to the bread and butter pickles that I make both as fresh refrigerator pickles and can. I do suggest, however, that you do not can them in quart jars. Do them in pint jars. I think the processing time is shorter and you'll end up with a better quality pickle Check USDA for the processing time on pints. It's either 5 or 10 minutes - I can never remember off-hand.
tami_ohio
Original Author
7 years ago
Thank you, Marymd7! I will only do pints because it's just 2 of us.

Calling all canners. Please tell me if this is possible.

lindac92

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Calling all canners. Please tell me if this is possible.

lindac92

Comments (10)

KatieC

tami_ohioOriginal Author

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