Animals In Appalachia Appalachian Food Preserving/Canning

The Pickle Along is Complete!

Pickles in a crock

Today is the final day of the Blind Pig and The Acorn Pickle Along. Finally, we get to put those cucumbers in a jar and admire our hard work.

Drain the syrup into a large stock pot and bring to a boil.

Discard cinnamon sticks-don’t worry about the other spices they can go right in the jars along with the cucumbers.

Place cucumbers in a large bowl or something handy to carry them in.

Sterilizing jars for canning


While the syrup is heating start sterilizing your jars and rings. Some folks do this in the oven or their dishwasher. Others, like me, sterilize in a pot of boiling water.

I keep a pot of hot water simmering along on the back of the stove. I get a jar when I need one and replace it with a clean one.

The JCCFS has a handy dandy sterilizer in their awesome kitchen-it makes canning anything a breeze!

I like to use pint jars for these pickles but any size jar will work just fine.

Canning 14 day pickles


After the jars are sterilized and the syrup is boiling, pack cucumbers into hot jars.

Ladle hot syrup in the jars leaving 1/2 inch of head space.

Place a lid on the jar and screw the ring on tightly.

We place a towel on the counter or table, then set each finished jar on it. We cover the jars with a another towel to help hold the heat in-this aides in sealing the jar.

14 day pickles completed


The method I just described to you is called the open kettle method of canning. Canning books and experts will tell you it is dangerous. We feel comfortable canning the pickles this way because we always have as have our parents and grandparents.

If you’d feel better going the water bath route-by all means do so!! Water bath the jars of pickles for 5 to 10 minutes.

After you set your jars aside to cool you’ll begin to hear the jars ‘pop’ as they seal. I usually leave mine sitting overnight-making sure each jar has sealed the following day. I store the pickles in my basement-and they keep very well. If you have a jar that doesn’t seal put it in the refrigerator and eat it first.

If today is a super busy day and you wish you didn’t have to can the pickles-just repeat the step from yesterday (boiling the syrup and pouring it back on the cucumbers in the crock) and can them tomorrow.

I’m sending a big THANK YOU to everyone who participated in the Pickle Along. Please let me know what you think about the 14 Day Pickles. They add the perfect sweet crunch to potato salad and tuna salad and chicken salad and soup beans and…you get the point they are really tasty!


p.s. Questions? Leave me a comment or email me at [email protected]


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  • Reply
    Pamela Danner
    August 21, 2015 at 8:57 pm

    Ooooo, they look so good! I wish I could have made them along with you but couldn’t grow that many on the deck.

  • Reply
    August 18, 2015 at 1:06 pm

    Dolores-I didn’t say that but it is a good idea! Be on the lookout for a pickle giveaway : )
    Blind Pig The Acorn
    Celebrating and Preserving the
    Culture of Appalachia

  • Reply
    August 18, 2015 at 11:50 am

    Although I didn’t pickle along this time, I was with you every step of the way, waiting for that Big Success.
    My favorite thing to can is tomatoes. After washing the jars
    real good, I put mine in the oven
    and they’re piping Hot when its
    time. I love to hear that “ping”
    telling me “I’m sealed”…Ken

  • Reply
    August 18, 2015 at 11:45 am

    That “ping” sound is one of my favorite sounds. I just love your enthusiasm for canning foods as busy as you are. That row of pickles sure looks great. It seems when this love is “raised” in you there will be time made for a garden and canning. Keep up the good work,
    I am perfectly comfortable with the open can method for pickles, as the sugar and vinegar make a bad environment for bacteria to grow.
    My bones are aching from crawling around picking beans, but it will be worth it when I line the cans up on the counter. Keeps you young!

  • Reply
    August 18, 2015 at 11:41 am

    Did you say that there was going to be a pickle give away? I want to enter, just let me know how. These look so delicious. Yummy!

  • Reply
    Mrs. K
    August 18, 2015 at 10:38 am

    Well, I didn’t pickle along, life has been a bit too busy. However, I will be making up a batch of bread and butter pickles that I have made for some years. I use the water bath method because I am too anxious not to, LOL, paranoid? I guess so. Anyway, I love that ping when jars seal too. We can all enjoy some goodies later in the year – if they last that long! Oh, and I have very greedy friends who want their fruit butters and pickles at the holidays!

  • Reply
    Ethelene Dyer Jones
    August 18, 2015 at 8:36 am

    Thank you for the excellent instruction/with pictures! I didn’t “pickle along” this year in actuality, but relived in memory those many good years when I did “put up” these delectable and favorite-recipe pickles! Thank you for sharing so well!

  • Reply
    Miss Cindy
    August 18, 2015 at 8:19 am

    There is nothing more beautiful than seeing those jars full of bounty sitting in a row on the counter. They are just waiting for a cold winter day to be the finishing touch on a bowl of potato salad or a plate of deviled eggs.
    Well done Tip!

  • Reply
    b. Ruth
    August 18, 2015 at 7:42 am

    These look so good. Wish I had a few jars laid by. There is nothing more satisfying than when you hear those jars “ping” one at a time as they seal. There’s a lot of work from planting the seed to the pickles, but sure tastes good in the winter.
    You sure can’t buy a sweet crisp pickle like this one in any store.
    I believe your pickle along was a big success with your readers. Great teacher!
    Thanks for sharing your recipe for the pickles.

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