Pickle recipes for canning, from classic cucumber dills to sweet, spicy, and savory pickled vegetables. Maybe your garden has handed you a bumper crop of cucumbers, pattypans, peppers, or tomatoes. Or maybe you simply want to make your own pickles, save money, or have more control over what goes into the jar.
Here you’ll find vinegar-based pickling recipes for home canning, from familiar favorites to less traditional combinations when you want something beyond the usual dill pickle.
Each recipe covers the important details, including acidity, brine ingredients and ratios, processing times, and altitude adjustments for canning. We also include both water-bath and steam-canning instructions.
Whether you’re preserving a bumper crop or making your first batch of pickles, these recipes give you practical ways to put good food in the jar and keep it there.
Why would anybody pickles pattypan and cucumbers spears together? How about bragging rights? Anyone can bring a jar of cucumber pickles to the table. But when you casually say, “Oh, these are my pickled pattypan squash and cucumber spears”, just watch people’s eyebrows shoot up. You’re instantly the most interesting person at the potluck.
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Yes, you can make soy sauce pickled cherry tomatoes! They are a bold twist on traditional pickles, delivering an unexpected burst of umami and sweetness. Forget ordinary vinegar-based brines—this recipe transforms your tomatoes into an unforgettable flavor bomb. Perfect for snacking or charcuterie boards, this unique pickle will wow your taste buds!
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Cherry tomatoes are the candy of the vegetable world, but they don’t last forever—unless you pickle them! Try this easy, beginner-friendly recipe for the perfect homemade holiday gift. Pickled and canned cherry tomatoes make a great addition to your charcuterie board and add a pop of color, like little jewels, to your holiday table.
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Looking for a simple way to jazz up your charcuterie board? This fried and pickled sweet banana peppers recipe is your new go-to! These peppers are easy to can, so you’ll always have a jar ready to impress guests—or just treat yourself. Plus, these canned banana peppers make a great side for any meats!
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Pickled roasted bell peppers are a pantry staple, and making them at home is easy and rewarding. With rising prices and growing interest in food quality, now is the perfect time to roast and pickle your own. It’s a simple way to save money, control ingredients, and enjoy healthier peppers in your meals!
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Just as ratatouille brings France to life, lecho (lecso) is Hungary in a bowl. This rich, sweet-and-sour stew of tomatoes and peppers uses simple ingredients with bold, unforgettable flavors. Want to enjoy it all year? Try the canning recipe and keep a taste of Hungary’s harvest season right in your pantry.
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Let’s be honest, fried green tomatoes aren’t that special. Without the movie, we wouldn’t even be talking about them. So, what should you do with your green tomatoes? Make pickles, of course! Go ahead—make some. Bet you can’t resist eating the whole jar in one go!
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Craving heat? We’ve got it! We took our classic dill pickles recipe and turned up the heat to bring you the spicy pickles recipe for canning you’ve been asking for! But that’s not all! We’ll also show you how to make this recipe work with either the open kettle or boiling water bath canning methods.
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Curious about what else you can do with your pickling cucumbers? Try our pickled cucumber salad with carrots and a simple marinade—it’s sure to impress. Plus, it’s the ultimate make-ahead meal in a jar. The secret ingredient? Spanish paprika, an unexpected spice that makes this recipe truly stand out.
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Pickling cucumbers has been a European tradition for ages. But the Hungarian commercially-made Globus pickled cucumbers have always been the top of the line. Globus pickles set the gold standard, inspiring pickles fans everywhere to crack the Globus code. This recipe does just that! It captures that legendary Globus taste from the 80s.
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