Canning doesn’t have to be scary or complicated. It can be as easy as turning on your oven and popping a few jars into it for a little while. Canning pickles is a great place to start your canning journey if water bath canning or pressure canning sounds intimidating. Here is a simple and easy way to can pickles in the oven.
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Why You’ll Love Canning Pickles in the Oven
Whether you’re just starting or you are a canning pro. Getting out all of the canning kettles and supplies can be a hassle and intimidating. Canning pickles in the oven can be a quick and somewhat clean project if you.
What You’ll Need for Canning Pickles
Ingredients for How to Can Pickles
Cucumbers
Garlic
Dill
Water
Kosher Salt
How to Make
Step 1 – Wash The Cucumbers
If you are getting these from a garden, they are more than likely going to need to be washed and cleaned up a little bit. Some of the younger cucumbers might also have a few little prickles on them, and you will have to wash them off. A great way to do this is to dump them in your sink or in a big bowl of water to scrub them off.
Step 2: Cut the Cucumbers (if desired)
If you are using smaller cucumbers, you may choose to skip this step. But if you are using bigger cucumbers, you can cut the tops and bottoms off and slice them.
If you are making hamburger dill pickles, this slicer is very handy
Step 3: Make Brine
Mix 10 cups of water, 3 cups of vinegar, and 3/4 cup of kosher salt in a pot. Stir constantly until the salt dissolves. Mix 10 cups of water, 3 cups of vinegar, and 3/4 cup of kosher salt in a pot. Mix the salt until dissolved. Once it is dissolved, heat until the brine comes to a rolling boil. Turn to medium-high heat and time for 3 minutes. Once the 3 minutes are up, you can remove it from the heat. Once it is cooled, pour it over the cucumbers.
You will want the pickle brine to be cooled off before pouring it over your pickles and the jar. So it is a good way to save cooling time by making this now.
Step 4: Sanitize Jars and Lids
The lids you can place in a small pot and boil for 3 minutes.
Step 5: Pack and fill Jars
Add half of the dill and garlic to the bottom of the jar, then add the cucumbers with 1″ headspace. You will want to make sure the skin of the cucumber is on the outside of the jar. The color will be your determination of whether the pickles are done or not. After the jars are filled then add the other half of the dill and garlic. Once that is completed, add the cooled-off brine to the ring of the jar, which is 1 inch headspace.
Step 6: Prepare Jars for the Oven + Preheat Oven
Preheat the oven to 250 degrees.
Once your jars are all full, you want to get a damp rag and wipe down the ring of the jar, making sure there is nothing that will interfere with the sealing of the jar. Then go over it with a dry rag and dry the ring.
Take your sanitized lids and put them on now. This handy little magnet is so nice to use for this. Place the lids on and tighten the rings on.
Put Jars in the Oven
Once your oven is preheated to 250 degrees, you can carefully place your jars into the oven, leaving a few inches space between them.
Bake for 30 minutes. Depending on your oven, this may vary. Once your 30 minutes is up, if they seem to be that cucumber green still on some sides, go ahead and rotate them to give the rest of the jar time to turn that pickle green color. Pull out when your cucumbers have fully changed color.
Take them out and place them on a towel; you will hear the lids start to pop and seal. This is the best sound when you are canning.
Leave them sit on the counter for 24 hours before storing.
Enjoy!
I hope this post on how to can pickles in the oven is helpful to you. My family loves this recipe, and I hope you do too!
Oven Dill Pickles
Easy dill pickles you can make right in the oven.
Ingredients
- Cucumbers
- 10 Cups of Water
- 3 cups of 5% Acidity Vinegar
- 3/4 cup of Kosher Salt
- 2 tsp Dill Seed (per jar)
- 2 Garlic Cloves (per jar)
Instructions
- Wash Cucumbers
- Cut cucumber into slices or spears (whichever you desire)
- Make Brine: Mix 10 cups of water, 3 cups of vinegar, and 3/4 cup of kosher salt in a pot. Stir constantly until the salt dissolves. Mix 10 cups of water, 3 cups of vinegar, and 3/4 cup of kosher salt in a pot. Mix the salt until dissolved. Once it is dissolved, heat until the brine comes to a rolling boil. Turn to medium-high heat and time for 3 minutes. Once the 3 minutes are up, you can remove it from the heat. Once it is cooled, pour it over the cucumbers.
- Sanitize jars and lids. Jars can be steamed in a pot of boiling water. I just like to run mine in a dishwasher cycle and remove them before they cool. The lids you can place in a small pot and boil for 3 minutes.
- Pack and fill jars. Add half of the dill and garlic to the bottom of the jar, then add the cucumbers with 1" headspace. You will want to make sure the skin of the cucumber is on the outside of the jar. The color will be your determination of whether the pickles are done or not. After the jars are filled then add the other half of the dill and garlic. Once that is completed, add the cooled-off brine to the ring of the jar, which is 1 inch headspace.
- Prepare Jars for the Oven + Preheat Oven. Preheat the oven to 250 degrees. Once your jars are all full, you want to get a damp rag and wipe down the ring of the jar, making sure there is nothing that will interfere with the sealing of the jar. Then go over it with a dry rag and dry the ring. Take your sanitized lids and put them on now. This handy little magnet is so nice to use for this. Place the lids on and tighten the rings on.
- Put jars in the oven. Once your oven is preheated to 250 degrees, you can carefully place your jars into the oven, leaving a few inches of space between them. Bake for 30 minutes. Depending on your oven, this may vary. Once your 30 minutes is up, if they seem to be that cucumber green still on some sides, go ahead and rotate them to give the rest of the jar time to turn that pickle green color. Pull out when your cucumbers have fully changed color. Take them out and place them on a towel; you will hear the lids start to pop and seal. This is the best sound when you are canning.
- Leave them sit on the counter for 24 hours before storing.
- Store in a cool place. Excessive heat may cause the seal to pop.
Save it for Later!
If you try it out tag @nourishsimplifyrepeat on Instagram!
