Canning Pickles Recipe Video


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
Main IngredientInterest Group


 Cucumbers5 Pound, halved
 Distilled white vinegar2 Cup (32 tbs)
 Kosher dill pickle mix1⁄2 Cup (8 tbs) (Ball’s Kosher Dill Pickle Mix)
 Water4 Cup (64 tbs)
 Mustard seeds1 Teaspoon
 Sugar2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 588 Calories from Fat 33

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 0.91 g4.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 708.8 mg29.5%

Total Carbohydrates 118 g39.5%

Dietary Fiber 12.1 g48.3%

Sugars 68.4 g

Protein 16 g32%

Vitamin A 47.7% Vitamin C 106.1%

Calcium 41.8% Iron 38.9%

*Based on a 2000 Calorie diet


1. In a large vessel boil water and place the glass jars and lid into it. Take out the jars and lid and set aside.

2. For making brine – In a large pot stir in the distilled white vinegar, Ball’s Kosher Dill Pickle Mix, water, mustard seeds, sugar, and bring to a boil and simmer 10 minutes.
3. Place the cucumbers in the sterilized jar and pour in the brine. Leave ½ inch head-space in the jar. Close the jar with the lid.
4. In a large canner add in the water and let it boil.
5. Place in the cucumber jar to the canner and `cover. Set the timer for 10 minutes.
6. Remove the jars from the canner and store.

7. Serve Pickled Cucumber with roasted chicken and enjoy!